Make sure you use a clean board to
slice the leeks after washing them.
Not exact matches
After a few minutes add the
leek, followed by the garlic
slices.
1 cup steamed okara 2 ounces ground chicken or
sliced squid (traditional, may omit, or substitute shreds of Ellen's unchicken seitan) 1/3 cup burdock root, shredded OR shredded turnip or rutabaga to substitute 1
leek OR whites of 1 bunch of green onions 4 dried shiitake mushrooms (soak in water for 30 minutes) 1 carrot 1/2 cup soup stock (include the mushroom water
after shiitake mushrooms soak) 1 tablespoon sesame oil mirin (rice wine vinegar), soy sauce, sugar to taste
To make the topping: thinly
slice the
leeks (
after thoroughly washing them).
After slicing them lengthwise, I ran them under the faucet turned on high and flipped the
leeks every which way.
After chopping or
slicing according to preference, rinse
leeks in cold water, separating the layers to remove any grit.
Plus, if you eat this
slice after a very autumnal meal such as this
Leek & Broccoli Fettucine here, that's pretty seasonally balanced right?