Leek Green and Saucy Shrimp Stir Fry

By Linda Ly | April 28, 2015
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.


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


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.

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  • leek green shrimp stir fry recipe by Garden Betty's Linda Ly