Stir Fried Leek with Siew Yoke

Saturday, January 9, 2010

This is another popular dish that is found in many family especially after some Chinese festive celebration. Siew Yoke is nice to eat on the first day; however the crispiness of the skin does not last long. So in order to cook the Siew Yoke leftovers, it was normally made into a stir-fry dish. As you know that I had made a huge chunk of Siew Yoke earlier, I had decided to used them to prepare this dish. Mum used to cook this dish whenever we have leftover of Siew Yoke. So to continue her 'tradition', I did the same too. Here's my simple Stir-Fried Leek with Siew Yoke (all home-made) ^For a moment, I am so proud of myself, this yummy all home-made dish is all prepared in my small lil kitchen^ *Beaming proudly*

Note: I had used the leftover oil from roasting Siew Yoke in this dish to bring enhance the flavour of Siew Yoke.


Siew Yoke, cut into small pieces
250g leek, cut length wise
1 pc carrot, sliced
2 cloves garlic, chopped
50ml water
1 tbsp oil
2 tbsp oyster sauce
dash of white pepper powder
1 tbsp chinese cooking wine


  1. Heat oil in wok. Fry garlic for 15 seconds and add leeks and carrot. Stir fry briskly for about 15 seconds.
  2. Add the roast pork, seasoning and water.
  3. Stir well and bring water to boil. Close lid and let it continue to cook.
  4. Check occasionally to ensure sauce does not dry out. Cook till leek is limp and soft enough to your liking.
  5. Serve hot.


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