Skip to main content
logo
Food Advertising by

Arrow head, leeks and roast pork stir-fry




Arrow heads or 'Nga Ku' in Cantonese are considered special as they're only available once a year and that is during the Chinese NewYear.  Arrow heads, an aquatic tuber plant are perceived to be  auspicious because of the tiny offshoots protruding from the bulbs ~ a  symbol of reproductivity.  It is hoped that the consumption of 'nga ku', more so among the newlyweds will help bring forth more sons who will carry on with the family name.  The Chinese leeks or 'shuen' in Cantonese carries a homonym that sounds like 'counting money' which is associated with wealth and prosperity and everything symbolic for the Year of the Dragon!

  








This is one dish that I will normally cook during this festive season as my family members love both the arrowheads and the Chinese leeks and they do go down well with white rice.

Recipe for Arrow head, leeks and roast pork stir-fry
Ingredients
  • 350 gm arrowheads - smashed with the back of the chopper
  • 150 gm roast pork
  • 2  Chinese leeks - sliced
  • 3.1/2 cups water
  • 1.1/2  tsp cornflour + 2 tsp water
  • Salt, sugar and light soya sauce to taste
 Preparation
  1. Heat up some oil in a wok, toss in the roast pork, stir-fry for a while.
  2. Add in the smashed arrowheads, stir-fry, add in the water and let it cook.
  3. Once the arrowheads are soft and cooked (you may need to add in more water as arrow heads tend to absorb a lot of water), toss in the cut-up leeks.
  4. Fine tune to taste and add in the cornflour mixture.
  5. Dish onto serving plate.  Serve hot with white rice.

Related post :-
Braised pork belly with arrowroot/arrowhead

I'm sbumitting this entry to

Aspiring Bakers #15 :  Auspicious Dishes for CNY (January 2012) hosted by Wen of Wen's Delight


and

Malaysian Muhibbah Monday.  Do check it out 'Here'




Comments

  1. What a coincidence,i had this similar dish for lunch at my friend's house ytd. So delicious:)
    Gong xi fa cai to you:)

    ReplyDelete
    Replies
    1. This dish is quite common at this time of the year.

      Delete
  2. Thanks for sharing. Aries

    ReplyDelete
  3. Try to cooking this way, and remember not to add salt. a bit more water be added 350 gm arrowheads - smashed with the back of the chopper (mix a bit of salt)
    150 gm roast pork
    2 Chinese leeks - sliced
    water just enough to cover up all the above when mixed together.
    Nam Yee (3 pcs mash wih water
    Sweet sauce (Tiam Chong)
    sugar and black soya sauce to taste
    Preparation

    Heat up some oil in a wok, fry arrow for 5 mins and dish up. toss in the roast pork, stir-fry for a while (3 mins), add in arrow. stir-fry, add in nam yee, sweet sauce, water and let it cook.
    Once the arrowheads are soft and cooked, toss and mixed in the cut-up leeks head first (white parts)and the rest 1 min later.
    Add sugar to taste.
    Dish onto serving plate. Serve hot with white rice.
    My name is May Chen ([email protected]), I love reading food blogs.

    ReplyDelete
    Replies
    1. Thanks, May. I've cooked the arrow heads with nam yue before but not the sweet sauce. Your recipe sounds interesting.

      Delete
  4. I love stir fry dish. Quick and yummy. I can remember that my mother cooked arrow heads during CNY. But haven't had it again since I moved to AU. :(

    ReplyDelete
    Replies
    1. Perhaps you can find them in the Asian grocers in AU.

      Delete
  5. My grandma cooked this dish too during CNY and she also liked to hang the 'shuen' in the kitchen so can count more monies ;DDD

    ReplyDelete
    Replies
    1. Good idea to hang the 'shuen' so you'll be laughing all the way to the bank for the rest of the year!

      Delete
  6. Hi Cheah, I have an award for you, feel free to pick up from my blog :)

    ReplyDelete
  7. Never had arrow head...the stir-fry looks very delicious.

    ReplyDelete
    Replies
    1. Thanks. They taste much better than potato chips when they're sliced and deep-fried.

      Delete
  8. visiting here thanks to Yummy Little Cooks. look forward to seeing more of your blog!

    ReplyDelete
    Replies
    1. Thanks for dropping by. Looking forward to your visits too!

      Delete
  9. Hmm I have only ate arrow head crisps, never cooked with way, must try this next year, looks delicious!

    ReplyDelete
    Replies
    1. Some people don't like the arrow head cooked this way, it's a wee bit bitter.

      Delete
  10. Frankly, haven't cooking with arrow shoots for a long long time. See if I can make something out of it. It's hard to get hubby & the kids to like it. Hmmmm....
    Kristy

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Pandan Coconut Milk Bread ~ 香兰椰奶面包

  I made  this bread using the Wool Roll bread recipe and just substituted milk with coconut milk, added a bit of pandan paste and instead of melted butter, I used cooking oil.  Feel free to use coconut oil if you have it at hand.  This bread is soft and light and it stayed fresh till after the third day in a container, at room temperature.  You can eat it on its own accompanied with a cup of hot kopi O or slathered with butter and in my case, peanut butter. Pandan Coconut Milk Bread   ~    香兰椰 奶 面包 Ingredients  80 ml warm milk )    Yeast  1 tsp dry yeast      )   mixture 300 gm high protein flour 1 tsp seasalt 30 gm sugar 1 egg,  55 gm 80 ml coconut milk (I used Ayam brand coconut milk) 25 gm cooking oil or coconut oil 1/2 tsp pandan paste cornflour to dust Method Prepare the yeast mixture and let it rest for 10 to 15 mins. to become frothy. In the bowl of a stand mixer, add in the high protein flour, seasalt and sugar.  Mix well.  Then add in coconut milk, cooking oil, egg, yeast mi

Yam Puff ~ 'Wu Kok'

This is one of the must-have items whenever we go for have dim-sum ...... 'Wu Kok' or Yam dumplings.  Initially I had a hard time struggling with the soft and sticky dough in the hot and stuffy kitchen, but fortunately after chilling it in the fridge for 50 mins., it could be 'man-handled' quite easily!  Phew, not too bad as this is my first attempt!

Mixed Fruit Bread ~ 杂果面包

Homemade bread is always more nutritious than those bought from the supermarkets.  For one I don't add any bread improver or preservatives to my bread making.  Store bought ones may be fresh but they have loads of preservatives added to prolong their shelf life.  When I make bread I can control the ingredients that I want to put into my bread and I can customise the flavour and I find that kneading the dough can be quite therapeutic too! Mixed Fruit Bread  ~    杂果面包 Ingredients 290 gm high protein flour 10 gm wholemeal flour 30 gm sugar 3.1/2 tsp milk powder 18 gm butter (cubed) 1 tsp seasalt 100 gm dried mixed fruits (I used cranberries, sultanas and golden raisin) 1 whole egg beaten wtih 1/2 tsp water, for egg wash 1/8 to 1/4 tsp cinnamon  (optional) 2 tsp dry yeast             ) 170 ml warm water     )  Yeast mixture 1 Tbsp sugar               ) Method Add yeast and sugar to warm water, stir and let it set for about 5 to 8 mins. till foamy. In a mixing bowl of a stand mixer, add