Chinese-Style Sautéed Leeks
Ingredients
- 3 pcLeek (sliced diagonally)
- 2 pcGarlic (finely minced)
- 1 tspGinger powder
- 3 tbspsoy sauce
- 1 tbspRice vinegar
- 1 tspWhite sugar
- 2 tbspPeanut oil
- 1 tbspSesame oil
- 1 pcFresh ginger (peeled and finely minced)
Method
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.
- 1
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
In a bowl, mix the soy sauce, rice vinegar, white sugar, and ground ginger. Stir until the sugar is dissolved.
- 3
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat quickly in a pan to maintain texture.
