Chinese leek flower can be considered a delicacy in chinese cuisine. It belongs to the same family as onions and is highly nutritious and sweetly flavoured. Usually, the "flower" is eaten before it blooms.

A secret to good tasting leek flower is to remove the "skin" very carefully from the stem. This layer of "skin" is as thin as cling-film and takes some practice to remove them.

Try not to use a knife as you will remove the outer-layer of the stem instead. Once you have removed the transparent looking "skin", y0u are on the right track.

I usually cook the leek flower with beancurd (hard type), prawns and carrots. You can also throw in roast pork for added flavour.

This is my recipe for Chinese Leek Flower with Beancurd, Carrots and Prawns.

Ingredients

• 200 grammes chinese leek flower (cut into an inch lengthwise, remove skin)
• 100 grammes carrots (cut into strips)
• 2 pieces of beancurd (hard type. Cut into strips and fry them till brown)
• 100 grammes of medium-sized prawns (keep tail intact and devein)
• 2 bulbs garlic (minced)
• 1 tablespoon cooking oil
• 50 ml warm water
  

Seasoning

• 1 tablespoon oyster sauce
• Dash of white pepper

Method

Heat oil and fry garlic for 15 seconds or so. Add leek flower, carrots, prawns and pre-fried beancurd. Stir-fry till prawns are cooked.

Add seasoning and warm water and close lid. Cook for another 3 to 5 minutes. Add a little bit more water if the dish dries up.

Serve hot with rice.

If you want to add roast pork, chop the roast pork (amount up to you) and add it into the dish before seasoning. You might want to reduce the oyster sauce because roast pork can be a bit salty.