Ingredients
- 1 lb Chinese bacon (lap yuk)
- 1 leek, sliced on a bias
- 3 cloves of garlic, sliced
- 1 tablespoon rice wine
Instructions
- Place the bacon in a steamer and steam for 20 minutes. Cut it in half to fit into your steamer if necessary.
- Once the bacon is tender, remove from the steamer and slice it thinly crosswise.
- Heat up your wok or skillet over medium-high heat. When it gets smoky, add a bit of oil just to coat the bottom.
- Add the bacon and stir fry for 10-20 seconds, just enough to lightly brown it. Remove the bacon and set aside.
- There should be some bacon grease. If you need more oil, add a bit more then add the garlic.
- When the garlic begins to change color, add the leeks and rice wine. Stir fry until the leeks become tender.
- Add the bacon. Stir well for another 10 seconds, then serve.
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