• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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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

  1. Score the inner body of the prepared cuttlefish and cut into thick slices. Marinate with sugar and pepper for 10–15 minutes.
  2. Boil a saucepan of water and scald cuttlefish for 10–20 seconds. Drain well.
  3. 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.
  4. Put in leek and stir-fry for 30-40 seconds. Add champignons, carrots, dried chillies and roast pork. Stir in sauce ingredients.
  5. When the sauce begins to boil, add the cuttlefish and fresh red chilli. Toss the mixture briefly, then transfer to a serving dish.

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