Stir-frying is a delicious way to prepare tender spring leeks.
- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2009
- 4 teaspoons sodium-reduced soy sauce
- 1 tablespoon cornstarch
- 2 teaspoons Chinese cooking wine
- 2 teaspoons dry sherry
- 2 cloves garlic minced
- 2 teaspoons grated gingerroot
- 1/4 teaspoon white pepper
- 1/4 teaspoon black pepper
- 12 oz beef flank marinating steak thinly sliced across the grain
- 8 oz wild leeks
- 1/2 cup vegetable oil
- 1 hot red pepper julienned (optional)
- 1/4 teaspoon salt
- 1 teaspoon sesame oil
MethodIn bowl, whisk together soy sauce, cornstarch, wine, garlic, ginger and pepper; stir in steak, tossing to coat. Let stand for 10 minutes.
Meanwhile, separate green and white parts of leeks; halve white parts lengthwise and cut leaves in half diagonally. Set green and white parts aside separately.
In wok, heat oil over high heat; stir-fry beef, in 2 batches, until no longer pink, about 1 minute, letting oil reheat between batches. With slotted spoon, transfer beef to sieve set over bowl; set aside.
Discard all but 2 tbsp (25 mL) of the oil from wok. Heat over high heat; stir-fry white parts of leeks, hot pepper (if using) and salt for 1 minute. Return beef and green parts of leeks to wok; stir-fry for 1 minute. Remove from heat; stir in sesame oil.
Nutritional facts Per serving: about
- Sodium 383 mg
- Protein 20 g
- Calories 281.0
- Total fat 18 g
- Cholesterol 40 mg
- Saturated fat 4 g
- Total carbohydrate 9 g
- Iron 18.0
- Folate 10.0
- Calcium 3.0
- Vitamin C 7.0