Barbecued Pork with Leeks


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By Eileen Yin-Fei Lo

Published 2009

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In the past, I made this Stir-fry with barbecued pork and garlic shoots, the sweet, mild green shoots that grow out of garlic bulbs. In recent years, these have become scarce, and I have used Chinese chive flowers and scallions in their place. But I now find that I prefer Western leeks, which look like oversized scallions, have a tender sweetness similar to that of garlic shoots, and are widely available. They are also far more tender than their Chinese counterparts, which have large bulbs