| Prep: 15 mins | Cook: 10 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 190 | 11g | 2g | 20g |
| sugars | fibre | protein | salt |
| 3g | 2g | 8g | 0.6g |
Why I Love Chinese Stir-Fried Leek Sprouts
I’ll admit it: Stir-Fried Leek Sprouts is an anomaly in my generally Southwestern-flavored repertoire. But once you try it, you’ll understand how it was impossible for me to resist the charm of this Chinese-inspired dish. There’s something magical about the melange of flavors, dancing between the mildness of leeks sprouts and the tangy bite of the aromatic sauce made up of soy and oyster sauce, to add just a hint of the sea. Inspired by Chef Martin Yan, who I’ve always admired for his ability to simplify intimidating Asian cuisine, this dish is an homage to the art of stir-frying.
Simple and Scrumptious
What I adore about this recipe is its simplicity. Don’t let the exotic-sounding ingredients intimidate you. Once you get past the unfamiliarity, you’ll find that these are straightforward, kitchen cupboard staples. Minced garlic, vegetable oil, sesame oil, and a medley of pantry-friendly sauces and spices collectively create a comforting harmony of flavors that are both intriguing and universally appealing. If you’re into heat, toss in some red pepper flakes for that satisfying zing!
Perfect for Pairing
Pair the Stir-Fried Leek Sprouts with a bowl of steamed jasmine rice or perhaps spicy sesame noodles for an unforgettable East meets West culinary experience. The crunchy rapport of the leek sprouts goes excellently with smooth, creamy curries or even fried chicken. It’s versatile and vibrant, capable of breathing life into the most mundane meals.
So here’s to breaking boundaries, exploring unfamiliar territories, but never forgetting our roots. No matter where you’re from, or what kind of flavors you’ve grown accustomed to, I believe we can all unite in our love for good food and the power of kitchen creativity. Here’s to many more culinary adventures with Stir-Fried Leek Sprouts, and beyond!
What You’ll Need
- 1.5 pounds of leek sprouts
- 4 cloves of garlic, minced
- 2 tablespoons of vegetable oil
- 2 teaspoon of sesame oil
- 3 tablespoons of soy sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of cornstarch
- 1/2 cup of chicken broth
- 1 teaspoon of sugar
- 1/2 teaspoon of white pepper
- Optional: 1/2 teaspoon of red pepper flakes for heat
Method
Step One
Begin by preparing your ingredients. Wash and cut the leek sprouts into 2-inch pieces, ensuring they are properly strained to remove any excess water. Then peel and mince the garlic cloves.
Step Two
Next, combine soy sauce, oyster sauce, cornstarch, chicken broth, sugar, white pepper and if you prefer a touch of spice, add the red pepper flakes in a small bowl. Stir them well until all the ingredients are perfectly mixed.
Step Three
Heat up the vegetable oil and sesame oil in a large pan or wok over medium-high heat. Once the oil is shimmering, add the minced garlic and stir-fry for around 30 seconds, or until it becomes aromatic.
Step Four
Add the leek sprouts to the garlic in the pan and stir-fry for about 2 minutes. The sprouts should start to soften but still maintain a bit of crunch.
Step Five
Now, get your prepared sauce from Step Two. Drizzle this sauce over the stir-fried sprouts. Stir-fry everything together for another minute, making sure all the sprouts get nicely coated in the sauce.
Step Six
Finally, decrease the heat to low and let everything simmer for another 2 minutes. This will allow all the flavors to combine nicely. Serve this Stir-Fried Leek Sprouts hot with rice or as a side dish with your main course.
