I had a discovery last week in my culinary adventure. Leek flower. I am surprised they taste so crisp and sweet! Stir fry with golden fried bean cakes, they are an awesome pair. Furthermore, leek flower is so clean, and easy to prepare. I will definitely be trying out more recipes with leek flower in the future.

• Prep time: 10 minutes
• Cook time: 20 minutes (most of the time was really spent on frying the ‘golden pillows’)

Ingredients

• 4 cups leek flowers, cut into 1-2 inch strips
• 1 lb firm bean cakes soaked overnight in salt water (note: these are bean cakes, not tofu. In US, I have never found salted bean cakes, hence I soak them in salt water overnight so they become a little salted)
• 1 medium carrots, peeled and sliced
• 1 package shimeji mushrooms
• 2 Tbsp minced garlic
• 2 Tbsp canola oil
• 1 Tbsp fish sauce
• 1 Tbsp light soy sauce
• 1 Tbsp sesame oil
• Shrimp (optional)

Directions

1. Prepare ‘golden pillows’. Cut the bean cakes to desired size and pan fry until each piece is golden on all sides.
2. If adding shrimp, stir fry shrimp in wok until cooked. Remove from wok an set aside.
3. Heat canola oil in wok over medium high heat. Add minced garlic and stir fry until fragrant.
4. Turn up heat. Add the carrots and mushrooms. Stir fry for 2 minutes.
5. Add the leek flowers. Stir fry for another minute.
6. Add the shrimp, fish sauce, light soy sauce and fry for another minute.
7. Add the sesame oil, give a quick stir and transfer to serving dish.