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

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