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Ingredients
- 2 large leeks (about 1 1/2 pounds)
- 2 tablespoons peanut or olive oil
- 2 tablespoons minced peeled fresh ginger
- Salt and freshly ground black pepper
- 1 1/2 teaspoons soy sauce
Method
- 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 theyre 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.
- 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.
- 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.
