EZCR#40 - STIR FRY WHITE RADISH WITH LEEKS

This is a very Chinese, stir fry vegetable dish which I have  seen on a Taiwanese TV Cooking Show some time back.  I have cooked this dish during Chinese New Year season when carrots and leeks are auspicious ingredients and  in abundance.  
Leeks aka Suan in Chinese - meaning there is plenty of money for one to count.  Carrots aka Chai Tao [好彩頭] in Chinese - signify good luck.

So instead of frying leeks with sea cucumbers or firm beancurd and other various ingredients, perhaps you can try  this dish for a change during Chinese New Year.

Ingredients

1 white carrot [about 200 gm] - peeled and shredded

50 gm red carrot - peeled and shredded

2-3 stalks Chinese leeks - finely shredded

100 gm pork - cut thin strips [marinate with pepper and salt]*

1 red chilli - seeded and cut thin strips [optional]

1-2 tbsp oil

Seasoning

oyster sauce, wine, msg/chicken stock granules to taste

dash of sesame oil

* can replace with Lap Bak [Waxed Pork Belly]

1. Mix shredded white carrot with some salt to soften.  Rinse and discard the water.
2. Heat oil to saute shredded meat until fragrant.  Add in the carrots and seasoning.  Stir fry to mix well.  Add leeks and fry until cooked through.
3. Add dash of sesame oil and wine before dishing out to serve.

This post is linked to Cook and Celebrate: Chinese New Year 2016 hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe

and Zoe from Bake for Happy Kids