Chinese-Style Sautéed Leeks

Tender leek slices, quickly seared to maintain a slight bite, coated in a dark, glossy sauce. The aroma of sesame oil and ginger mingles with the natural sweetness of the leek.

• Prep: 15 min
• Cook: 10 min
• Difficulty: Easy
• Calories: 168
• Protein: 3 g
• Carbs: 11 g
• Fat: 12 g

Ingredients

• 3 pc Leek ( sliced diagonally )
• 2 pc Garlic ( finely minced )
• 1 tsp Ginger powder
• 3 tbsp soy sauce
• 1 tbsp Rice vinegar
• 1 tsp White sugar
• 2 tbsp Peanut oil
• 1 tbsp Sesame oil
• 1 pc Fresh ginger ( peeled and finely minced )

Instructions

1. Leek preparation

   Carefully wash the leeks. Slice the whites and the light green parts diagonally into 2 cm thick slices. Drain well to avoid boiling the vegetable in the wok.

2. Sauce preparation

   In a bowl, mix the soy sauce, rice vinegar, white sugar, and ground ginger. Stir until the sugar is dissolved.

3. Searing the aromatics

   Heat the peanut oil in a wok or large skillet. When the oil starts to smoke slightly, add the minced garlic and fresh ginger. It should sizzle immediately.

4. Stir-frying the leeks

   Add the leeks. Stir-fry over high heat, stirring constantly. The leeks should become tender but remain firm at the core. They should not collapse.

5. Glazing and finishing

   Pour the sauce over the leeks. Let it reduce for a few moments until it coats the spoon and becomes syrupy. Off the heat, add the sesame oil for shine.

Chef's tips

• The wok must be searing hot before starting: if it's not smoking, it's not sautéing, it's boiling.
• Do not overcrowd the wok; work in two batches if necessary to maintain high heat.
• The diagonal cut isn't just for looks; it increases the surface area for the sauce to cling to.

Storage

Keeps for 2 days in the fridge. Reheat quickly in a pan to maintain texture.