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Leek Green and Saucy Shrimp Stir Fry

The mildness of leek greens makes them a clean complement to the bold, spicy sauce in this stir-fry.
Course: Main
Cuisine: Chinese
Keyword: Leek Green Shrimp Stir-fry
Servings: 4
Calories: 308kcal
Author: Linda Ly



  • ¼ cup soy sauce
  • 1 tablespoon sriracha
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar


  • 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


  • 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.


Excerpt used with permission. The CSA Cookbook: No-Waste Recipes for Cooking Your Way Through a Community Supported Agriculture Box, Farmers' Market, or Backyard Bounty by Linda Ly, Voyageur Press, 2015.