A big deal is often made of washing leeks—they can be very sandy but since you’re going to be chopping these, it’s easy.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Cut off the last couple of inches of dark green leaves, those without any pale green core, from the leeks. Then stand each leek up on its tail and use a sharp knife to “shave” the remaining bits of tough, dark green leaves off the stalk. When only white and pale green leaves remain, cut off the root, slice the leeks in half (or, if they’re large, into quarters), and chop them roughly. Then wash in a salad spinner (or a colander inserted into a large bowl) until no traces of sand remain.
Step 2
Put the oil in a large skillet, preferably nonstick, and turn the heat to high. When a bit of smoke appears, add the leeks, all at once. Let sit for a couple of minutes, then cook, stirring only occasionally, for about 10 minutes.
Step 3
When the leeks dry out and begin to brown, sprinkle with the ginger. Cook, stirring for 2 or 3 minutes, then add some salt (just a little) and pepper, along with the soy sauce. Taste and adjust the seasoning, then serve.
