Stir-fried Chinese leek with roast pork and beancurd

Ingredients:
4 stalks Chinese leek
1/2 cup roast pork
1 piece beancurd
1 red chilli
1/2 tbsp garlic (chopped)
3 tbsp cooking oil
1/3 cup water (add more if needed)

Seasoning:
1/2 tbsp oyster sauce
1/2 tsp chicken stock granules
1/2 tbsp shao hsing wine
1/2 tsp dark soy sauce
Dash of sesame oil
Dash of pepper

Methods:

1. Prepare leek by discarding the outer layer hard leaves, cut into sections wash and soak in water for a while, drain.
2. Cut roast pork into slightly thicker slices and red chilli into diamond shape.
3. Cut the beancurd into slightly thicker slices and pan-fry with a bit of oil, drain and put aside for later use.
4. Heat 3 tbsp oil in a wok, fry garlic in medium heat until fragrant, add roast pork and fry well, then add in leeks and stir till well combined.
5. Drizzle shao hsing wine, stir then add water and the remaining seasonings to cook over low heat for about 2 minutes.
6. Add beancurd and red chilli, stir well and cook for a further 3 minutes.
7. Dish and serve with fresh cooked rice.