Recipe Ingredient
- 180g roast pork (siew yoke), cut into bite-sized pieces
- 1 large dried cuttlefish
- 1/2 tsp sugar
- 1/4 tsp pepper
- 120g carrot, cut into desired shapes
- 1 fresh red chilli, cut into strips
- 150g leek
- 150g fresh champignons, sliced
- 2 cloves garlic, minced
- 3 slices ginger
- 4-5 dried chillies, soaked
- 2 tbsp oil
- Sauce ingredients (combined)
- 1 tsp light soy sauce
- 1 tsp premium oyster sauce
- 1/2 tsp salt
- 1/2 tsp sugar or to taste
- 1/4 tsp pepper
- 1 tsp Chinese rice wine
- 1/4 tsp sesame oil
- 3 tbsp fresh chicken stock
- 1 tsp corn flour
Instructions
- Score the inner body of the prepared cuttlefish and cut into thick slices. Marinate with sugar and pepper for 10-15 minutes.
- Boil a saucepan of water and scald cuttlefish for 10-20 seconds. Drain well.
- Wash leek and discard the fibrous sections. Cut into 1 cm diagonal sections. Heat oil in the wok until hot. Lightly brown garlic and ginger.
- Put in leek and stir-fry for 30-40 seconds. Add champignons, carrots, dried chillies and roast pork. Stir in sauce ingredients.
- When the sauce begins to boil, add the cuttlefish and fresh red chilli. Toss the mixture briefly, then transfer to a serving dish.
