Best Stir Fried Leeks With Amaranth And Green Garlic Recipes

QUICK, SPICY LEEK AND SHRIMP STIR-FRY

Steps:

• Trim the ends and dark green tops from the leeks and discard. Cut the leeks in half lengthwise, then crosswise into 1-inch pieces. Immerse them in a bowl of cold water, swish to remove any grit and lift them out into a colander. Clean the bowl, change the water and repeat until the water remains clear. You should have 6 cups leeks. Once they are all in the colander, toss them a bit with your fingers to separate the leaves.
• Heat a large skillet over high heat until hot. Add 1 tablespoon of the oil and swirl to coat the bottom of the pan. Add half the leeks and a generous pinch each salt and pepper. Spread the leeks into a single layer and cook, without stirring, until slightly charred, about 1 minute. Stir in a small pinch pepper flakes and continue cooking, without stirring, 1 minute. Toss and stir until the leeks just start to wilt, about 1 more minute. Transfer to a bowl. Repeat with 1 tablespoon of the oil, the remaining leeks, a generous pinch each salt and pepper and another small pinch pepper flakes, adding the leeks to the bowl when done.
• Heat the remaining tablespoon of oil in the skillet (let it get really hot). Add the shrimp, garlic and another pinch pepper flakes (or to taste). Season with salt and pepper, and cook, tossing, until the shrimp just starts to turn pink in spots, less than 1 minute. Add the leeks and toss to combine; the shrimp should now be pink. Serve immediately over rice if using.

FRIZZLED LEEKS

Steps:

• Cut leeks lengthwise into thin strips. Wash leeks and drain. Dry well between layers of paper towels.
• In a saucepan at least 3 ½ inches deep, heat 1 inch of oil to 375 degrees. Working in very small batches fry leeks (oil will bubble up quite high) until golden, about 10-15 seconds, transferring with a slotted spoon to paper towels to dry. Season leeks with salt.
• Leeks may be fried a day ahead and kept in an airtight container at room temperature.
• Serve on top of soup.

STIR-FRIED LEEKS WITH AMARANTH AND GREEN GARLIC

Steps:

• Wash the amaranth, and trim away the thick ends of the stems. Cut the bottom, thicker parts of the stems into 1/2-inch lengths. If the leaves are very large, remove them and break off the stringy stems. Place the cut stems and leaves together in a large bowl. Have all the ingredients within arm's length of your pan.
• Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two from the surface. Swirl in 1 tablespoon of the oil by adding it to the sides of the wok and tilting it. Add the leeks, spring onion, garlic and ginger, and stir-fry for one to two minutes until the leeks have softened.
• Add the remaining oil, amaranth (stems and leaves), sesame seeds, salt, pepper and sugar. Turn the heat to high and stir-fry for two minutes, or until the leaves have wilted and the stems are crisp-tender. Add soy sauce to taste. Remove from the heat and serve with rice.