Leek Green and Saucy Shrimp Stir Fry

I always cringe when I hear people say they cut all the leaves off their leeks before starting a recipe. They are throwing away perfectly good food and don’t even know it. This recipe starts with the leaves, the fan-shaped, dark green tops of the white stems most people associate with leeks. Though they look a little tougher than their white counterparts, the leaves cook down just as tenderly as the stems and share the same sweet, buttery flavor. Sometimes I actually prefer the leaves to the stems, as their texture won’t break down under high heat. They end up caramelizing much like onions do, turning soft and velvety but retaining a bit of bite. Their mildness makes them a clean complement to the bold, spicy sauce in this stir-fry.
By | April 28, 2015


Makes 4 servings

In a small bowl, combine all of the sauce ingredients and set aside. Heat a wok or large skillet over medium-high heat. Swirl the sunflower oil around the wok and add the leeks, spreading them across the surface in a single layer. Cook undisturbed until they begin to wilt and brown on the edges, about 2 minutes. Give a quick stir and continue cooking for 2 to 3 minutes until the leeks are tender. Add the garlic and ginger, tossing them around frequently so they don’t burn. Add the shrimp and stir-fry until the flesh begins to turn pink on both sides, 3 to 4 minutes. Pour in the sauce and toss to coat. Remove from the heat and serve immediately.

We're giving away a copy of The CSA Cookbook every day this week on Facebook. Enter to win by liking Edible Feast on Facebook and our #wastefreecooking post of the day.


Related Stories & Recipes

Spring Bulgur Salad with Kale Buds

Unlike kale, which can be bitter, kale buds (also called kale raab) are sweet, especially if they’ve been through a frost. These delicate yellow flowers appear at the end of the plant’s life before it...

Broccoli Green and Baked Falafel Wrap

Falafels are one of my favorite fast foods. I know it doesn’t seem fast when you look at all the ingredients here, but you’ll be surprised at how quickly it all comes together when most of it is just ...


For the Sauce
  • ¼ cup soy sauce
  • 1 tablespoon sriracha
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar
for the stir-fry
  • 2 tablespoons sunflower oil
  • 4 cups chopped leeks (dark green leaves only)
  • 4 garlic cloves, minced
  • 1-inch piece ginger, minced
  • 1 ¼ pounds uncooked large shrimp, peeled and deveined
Build your own subscription bundle.
Pick 3 regions for $60