Leek season here in Vermont starts shortly, so here is a small stack of recipes featuring that perfectly stinky wild plant. Don’t miss previous recipes featuring leeks.
Ingredients
- leeks
- carrots
- bamboo shoots
- bean sprouts
- shiitake
- cilantro (stems preferred)
- 1 fork garlic (sliced)
- 1 Tablespoon preserved vegetables (shredded)
- 4 ounces lamb (marinated – see recipe)
- sherry
Instructions
- Stir fry leeks and carrots for one minute.
- Add bamboo, sprouts, mushrooms, and cilantro. Stir fry and set aside.
- Add oil to wok, then garlic and preserved veggies. Stir fry to soften.
- Add lamb and stir fry just until it loses color.
- Add back veggies. Give a round of sherry. Stir fry briefly.
- Serve on rice donut.
Ingredients
- 4 ounces lamb (substitute chicken or seitan)
- 3 chilies (whole)
- 1 fork garlic
- 1 fork brown bean mixture (brown bean sauce with pinch of cayenne)
- ⅓ fork sambal
- leeks
- bamboo shoots
- black mushrooms
- sherry
- 2 Tablespoons Hunan sauce (see https://fivespice.cafe/2021/02/23/orphan-sauce-collection/)
Instructions
- Oil wok and add lamb. Pre-cook, set aside.
- Oil in wok, add chilies. Scortch, don't burn.
- Add garlic, brown bean mixture, sambal.
- Add leeks, bamboo, mushrooms. Stir fry briefly. Add back lamb.
- Add a round of sherry and Hunan sauce.
- Serve on rice donut.
Ingredients
- 1 fork garlic
- 1 fork brown bean paste
- 1 fork sambal (to taste)
- 2 chili peppers
- leeks
- bamboo shoots
- mushrooms
- seitan
- scant Tablespoon Hunan sauce
Instructions
- Oil in wok, add garlic, sambal, chili peppers.
- Add veggies, stir fry until almost done.
- Add seitan. Finish with hunan sauce.
Ingredients
- 4 ounces lamb (marinated – see recipe)
- leeks (shredded)
- scallions (scallions)
- ¼ cup Mongolian Hot Wok Sauce (see recipe)
Instructions
- Oil in wok, add lamb. Stir fry until it loses its color.
- Add veggies and combine evenly with lamb.
- Add wok sauce (to taste).
- Serve on a rice donut and a bed of sprouts.
