Spicy Leeks with Mushrooms

Finely slicing leeks on a cold winter day, knowing they will soon be tossed into an extremely hot wok shimmering with a little peanut oil is not a bad way to spend an afternoon. The leeks are joined by some baby portobella mushrooms, lemon grass and some red chili flakes. You will need a sharp knife and a little patience in preparing the ingredients but the aroma of lemongrass and fresh greens in your kitchen will soothe any weariness in your hands.

             

Ingredients:

Note: use a separate bowl for leeks and mushrooms when prepping ingredients

3-4 leek stalks finely sliced (julienned if possible)

1 large or 4 small portobella or other mushroom finely sliced

2 stalks of fresh lemongrass (may be omitted or substituted for 1/2 tsp minced)

2 tbs peanut oil or other high temperature oil (not olive or sesame)

Combine in small bowl:

1 tbs garlic minced

1 tsp ginger minced

1 tbs rice vinegar (may substitute white vinegar)

1 tsp red chili flakes

1 1/2 tsp white sugar

1 1/2 tsp course sea salt

Remove dark green part of leeks and save for a soup or as you like. Remove stem. Cut in half lengthwise and then slice into thin shreds. Rinse and dry very thoroughly, preferably with a salad spinner first, then drying with towels. Place in a bowl that will be only for the leeks. Next, remove mushroom bottoms and slice into 6 pieces. Wash and dry mushrooms thoroughly. There should be as little additional water from rinsing as possible on your vegetables. Slice mushroom tops into round pieces and then each piece into slices. Place in their own bowl. Combine  ginger, garlic, chili flakes, sugar, salt and rice vinegar in a bowl. Heat a wok or other large pan on high heat until very hot. Add oil, then add leeks. Stir for about 2 minutes or until slightly softened. Add mushrooms and bowl of other ingredients. Continue cooking for about 1 minute. Remove from heat when vegetables look cooked but still perky. Serve hot, possibly with jasmine rice.