I recently had an abundance of leeks and asked my friends to give me some recipe ideas. My friend, Natasha suggested Stir fry and I am so glad she did!! This recipe was inspired by the Food & Wine Stir Fry recipe, Natasha shared with me.
This is one of those dishes that is unbelievably simple and super tasty. I love spicy Asian food! So when I found this chili paste, Dragon Fly Fried Chili Paste at my local Asian market, I fell in love! It is absolutely delicious but be careful it is SPICY! A ½ teaspoon gives you the perfect amount of heat! If you like your food spicier then by all means add a full teaspoon.
You can eat this stir fry alone or over rice. I served it alongside Chicken thighs and a side of brown rice.
- 3 tablespoons olive oil
- 10 ounces mushrooms, thinly sliced
- 1 large leek, white and tender green parts only, thinly sliced
- ½ onion, diced
- 4 garlic cloves, chopped
- 1 tablespoon minced fresh ginger
- 1 1/2 teaspoons soy sauce
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon Chinese chile paste, II love DragonFly Fried Chili Paste
Heat a large skillet.
Add 2 tablespoons of the olive oil, tilting to coat the skillet.
Add the mushrooms and onions, stir-fry over high heat until golden, about 8 minutes.
Stir in the remaining 1 tablespoon of olive oil.
Add the leek, garlic and ginger and stir-fry until the leek is tender, about 2 minutes.
Add the soy sauce, sesame oil and chile paste and stir-fry for 1 minute.