Thanks to some powerful Sichuan ingredients this sauce tastes like it took hours to make.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Martha Stewart | 2023-02-15 15:00:31 |  43,973 Views |
How to Make Braised Leeks | Martha's Cooking School | Martha Stewart
Serious Mealtimes / Amanda Suarez
I’m always looking for new ways to cook vegetables and this leek recipe has quickly become a favorite in my home. It combines two cooking styles: The leeks are cooked using a method similar to European braised leeks where they’re seared in a skillet and then gently cooked in the oven until tender. But the flavor profile of the sauce borrows heavily from Sichuan cooking. I think it’s clear that this leek recipe isn’t a traditional Sichuan dish but it’s heavily inspired by what I’ve learned about the cuisine. Served with bowls of warm fried rice or plain rice it makes a light but filling vegetarian dinner.
The recipe starts with trimming and halving the leek lengthwise. Leeks should always be washed very carefully to remove any sand or grit hidden in the compact layers; there is almost always more in there than you might suspect and it will ruin the dish if you don’t wash it thoroughly.
