This is my first time trying Japanese-style roasted leeks but certainly not my last. I have not tried this appetizer/side-dish before in any Japanese eateries/restaurants. That said, I don't often eat at Japanese restaurants in the first place.
Nothing wacked my curiosity so much than this recipe that I came across in the Internet. The outcome? The leeks mellowed out so tender and sweet, perfectly balanced with the salty sauce-seasoning and bonito flakes.
Are frozen artichokes as versatile as frozen peas and corn kernels as a freezer-staple? I say "Yes". Make Artichoke Pizza, include them in Parchment-Steamed or Baked Vegetables or cook Artichoke and Leek Soup.
The thought of artichoke soup usually brings me back to Duarte's Tavern, Pescadero, CA. Its artichoke soup is the best! Fresh and so flavorful. Not as if I have tried and tasted many artichoke soups from different eateries/restaurants to be able to say Duarte's is the best but IT IS.
Today I am making a homemade version that is worth making the effort because there is really not much effort to begin with. It is easy to prepare and full of flavor. Best of all, it looks creamy but is in fact a "cream-less" recipe.
I had to try baby leeks or ramps before they were gone for the season. What can I say? I love them.
They were paired with store-bought five-spice marinated tofu - 五香豆干 （available in Asian grocery store - 99 Ranch, California) in a stir-fry, and just two ingredients can turn a stir-fry so so amazing!
Have you read the recent Bon Appetit issue where it mentioned about "56 cooking methods" in Chinese cuisine and frying styles can include - "cooked-frying" （煮炒）, "small-frying" （小炒）, "dry-frying" (干炒) etc.?
This home-cooked dish is a combination of "small-frying" （小炒), "dry-frying" (干炒) and "quick-frying (快炒）".
"Small-frying" （小炒): Making use of most basic and inexpensive ingredients in a quick stir-fry
"Dry-frying" (干炒): Making use of medium-heat frying to expel any moisture from the ingredients, so that the ingredients shine with accentuated flavors, fragrance, and sometimes texturally "crisp", without much sauce or gravy in the final dish
"Cooked-frying" （煮炒): One or more ingredients is already pre-cooked.
What can be done with these homemade hijiki-infused five-spice marinated tofu ? Leeks and Tofu is a classic vegetarian stir-fry found in some Chinese families. Why not try it using these homemade "flavored" tofu?
This Caramelized Leeks, Carrots with Five-Spice Tofu is well-balanced in taste with the leeks imparting hint of caramelized notes to the savory smoky tofu.
Leeks, are certainly dominating the farmer's market right now, early May. As soon as I picked a bunch from the farmer's market last weekend, I have to use them fast before freshness calls a day; and not be lazy in kitchen prep., as leeks usually need some rinsing/cleaning due to the grits trapped within.
It was also my first time getting spring season farmer's market fresh sugar snap peas. I did not exactly know what dish to make except that it was going to be a stir-fry. I'll just let the details fall into place when I bring home all the produce.
Slowly, ideas start to form. Hmmm...how about leeks and sugar snap peas in a stir-fry. It shall be! It will be. And yes, I decided to add more vegetables such as mushrooms and carrots
to the stir-fry for more flavors and of course, I don't have to cook
another dish. It will be one stir-fry do-it all Leeks and Sugar Snap Peas Stir-Fry with Mushrooms and Carrots 青蒜炒甜豌豆 serve over noodles to
create a one-dish.
Now I need to prep. both items (1) The leeks require thorough clean to remove sand, grits, dirt; and (2) snap peas need to be trimmed (remove top of the snap peas, and at the same time pull off the tough string that runs along the length of the pod) so that the snap peas, after cooked, do not give a fibrous and tough mouth-feel.
This Leeks with Chicken and Tofu Stir-Fry 青蒜鸡肉碎炒豆腐 might look like a big unappealing mess but it's a mess of home-cooked comfort deliciousness. At least the flavors are appealing if not the looks.
Leeks 蒜 are popular during Chinese New Year having auspicious symbolism as leeks - 蒜 (suan in Mandarin; sng in Hokkien dialect which figuratively means "to be able to count"). Count the excess, count the money! It is just about one week to Chinese New Year. Any plans to cook leeks as a dish or as part of a dish?
