Weekend Menu #84: Chinese leeks with sea cucumber

For as long as I could remember, Chinese leek is my parents' favourite. I on the other hand is not so fond of this oniony smell and taste yet crunchy texture. And I found out that my hubby has a strong love for this leek as well!

I usually stir fry it with sliced beef on normal days.

But since Chinese New Yea is just around the corner, a little luxury is alright on the festive table. Chinese leeks with sea cucumbers.

I would like to share with you on this recipe. How I stir-fried leeks, carrots and sea cucumber in one dish. Sea cucumber is rather expensive, I bought some ready and cleaned sea cucumbers from the wet market for RM20!

Sea cucumber symbolised wealth and good health while leeks are auspicious to be taken during CNY.

Ingredients:

2 stalks of leeks, cleaned and sliced diagonally. Divided into 2 bowls; 1 of white parts and another just the green leaves

1 sea cucumber, sliced thinly

6 baby carrots, sliced horizontally (1/2 normal sized carrot)

4 garlic cloves, minced

Salt and pepper to taste

Sesame oil

Shao xing wine

Oyster sauce

100 ml water with cornstarch

Methods:

1. In a wok, heat up cooking oil. Saute chopped garlic for few seconds.

2. Toss in carrots, white parts of leeks and sea cucumber. Saute for a minute or so before toss in the green parts of leeks.

3. Add few dashes of sesame oil and wine, salt and pepper to taste and about 1/2 tsp oyster sauce.

4. Add in the cornstarch mixture when vegetables are soften. Simmer for a while till the gravy is thicken and dish out.

Remarks:

For more texture and taste, you could add slices of breast meats in the recipe. Garnish with roasted almonds or cashew nuts for that nutty taste!!