Skip to main content
logo
Food Advertising by

Stir-fry arrow head with leek and pork fillet ~ 慈菇大葱炒肉片


Arrow heads which are only available here during the Chinese New Year are much sought after for making chips during the festive season, or just slicing them up to steam with Chinese sausages or waxed meat, also available during this time of the year.   I cooked them in a stir-fry with leeks and some pork fillet.  You can also check out  another recipe which I posted some time back.





Recipe for  Stir-fry arrow head  with leek and pork fillet  ~  慈菇大葱

    Ingredients

    • 150 gm pork fillet
    • 350 gm arrow heads, about 6
    • 2 China leeks
    • 2 tsp oyster sauce
    • 1/8 tsp sugar (optional)
    • 4 cups water
    • Salt and light soya sauce to taste
    • 2 tsp cornflour + 1 Tbsp water to thicken
    • Shaoxing cooking wine
    Method
    1. Slice up the pork fillet, season with some salt and pepper.
    2. Peel off the skin from the arrow heads and smash them up.
    3. Slice up the leeks, diagonally.
    4. Heat up the wok with some soil, lightly stir-fry the pork fillet, then toss in the smashed arrow heads.
    5. Add in the water, mix in the oyster sauce and sugar. Let it cook and simmer, close lid.
    6. Once the arrow heads are soft and cooked through, add in the leeks, stir-fry.
    7. Fine tune to taste with salt and light soya sauce.
    8. Add in the cornflour thickening and drizzle on the Shaoxing cooking wine.
    9. Dish out and serve immediately with rice.




Comments

  1. Cheah, I've never tried this dish before. Looks delicious and easy to cook.

    ReplyDelete
    Replies
    1. Yes, it's easy to cook and give it a try if you can find the arrowheads!

      Delete
  2. I miss arrowhead mushrooms. This stirfry looks very tasty, Cheah.

    ReplyDelete
  3. Hi Cheah , his dish is ne o me , sounds delicious , I ill r I . hanks ;)

    ReplyDelete
  4. Cheah , I had to Google arrowhead first before commenting . I thought arrowhead is a younger version of water chestnut , both look similar except for color - arrowhead though from what I've read , is starchy :D It looks appetizing and you just gave me an idea what to cook , hopefully , I can find it at the wet market tomorrow !

    ReplyDelete
    Replies
    1. Water chestnut can be eaten raw but I'm not sure about arrowheads. Over here, they're only available during the CNY season and are imported from China.

      Delete
  5. Gorgeous. I so love home-cooking styled dishes ♥ ♥ ♥ ^.^

    ReplyDelete
  6. Such a simple and delicious dish, so good with rice!

    ReplyDelete
  7. Hi Cheah,
    I sometimes cook this with siew yok. I love your version too, you use lean meat.
    Will try this out since I saw some arrowhead still selling in the supermarket.
    mui

    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

Peach Resin Snow Fungus Dessert ~ 桃胶雪耳糖水

The scientific name for Peach resin is Prunus Persica which is resin secreted from the Peach tree and form like crystals which are stuck to the tree.  Originated from China, the composition of peach resin is collagen, amino acids.  The rich collagen helps to improve the complexion, nourishes and helps to prevent dryness of the skin.  It also helps to improve bowel movement.  In short, this is an inexpensive substitute to the highly expensive birds nest.



Peach Resin Snow Fungus Dessert  ~    桃胶雪耳糖水

Ingredients 50 gm Peach resin20 gm snow fungus30 gm dried longan30 gm seedless red dates2 lt water100 gm rock sugar(I used 150 gm organic cane sugar) or to taste6 Pandan leaves, knottedMethod Soak the peach resin in a lot of water for 12 hours or preferably overnight.  The peach resin will expand to about 8 to 10 times after soaking.   Remove the impurities and rinse the jelly like peach resin, let drain on a sieve, set aside.Soak the snow fungus for a few hours and remove the hard stem, snip i…

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Kaya Slice ~ 咖椰片

I've tasted vanilla slice before but not Kaya Slice.  My first taste of Kaya Slice was at a fusion cafe in Perth and the combination was truly wonderful.  So when I returned from my vacation, I just had to give it a try with my homemade kaya and believe me, it's real yummy especially if you are a kaya fan.  Serve this as a dessert to jazz up your reunion dinner during this coming Chinese New Year!





Kaya Slice ~   咖椰片 Ingredients 2 pieces of 8 inch sq frozen puff pastryHomemade kaya/coconut egg jamIcing sugar to dustMethod Defrost the frozen pastries.Place a puff pastry onto a parchment lined pan.  Prick holes with a fork to prevent it from blowing up.Bake in a preheated oven @ 180 deg.C for 15 to 20 mins. till brown.Remove from oven and place a pan on top and gently press down to give a flat surface.Repeat with the other pastry.Cut pastry into 2 halves to make 4 halves.Spread a  generous amount of kaya on one half of the pastry and place another half sheet on top.  Repeat.Dust wit…