Stir fried Chinese leeks with roast pork

This dish is more a favourite with the old folks than the children. Maybe it is because the word “蒜” (suan) sounds like counting in mandarin and Chinese people love counting money. A symbolic act during the Chinese New Year celebrations is to make sure there are lots of leeks in the house and to eat this vegetable usually on the eve and 7th day. This is supposed to make sure there will be lots of money to count in the coming year.

 Chinese leeks (蒜苗) are characterized by their flat green leaves and mild onion flavour. They are related to garlic, onions, shallots, and scallions. Leeks look like large scallions, having a very small bulb and a long white cylindrical stalk of superimposed layers that flows into green, tightly wrapped, flat leaves. The edible portions of the leek are the white base of the leaves (above the roots and stem base), the light green parts, and to a lesser extent the dark green parts of the leaves. Leeks have a mild, onion-like taste. Leek in TCM is a “warm” herb that helps reinforce the kidneys, warm the body, activate blood circulation, improve appetite and move the bowels. It is not recommended for breast-feeding women since it will stop milk production.

Ingredients

 3 medium size leeks

A medium sized piece of Chinese roast pork

Wash the leek properly especially the leaf end because there will be dirt trapped between the leaves

Slice the leek slantwise

Slice the pork into small pieces

Heat up some oil and fry the chopped garlic

Add the leeks and stir until it is thoroughly coated with the oil

Add a little light soy sauce and a little water

Season with a dash of pepper and salt

Mix thoroughly

Put in the roast pork and mix thoroughly

Add a little bit more water if necessary

Dish up and serve when the leeks are soft