Stir Fry Leek Recipes

CHICKEN, LEEK & BROWN RICE STIR-FRY

Chicken, leek & brown rice stir-fry image

Combine the classic flavours of chicken and chorizo with kale and rice for a substantial yet speedy dinner, taking less than 20 minutes to make

Provided by Samuel Goldsmith

Categories Dinner

Time 19m

Number Of Ingredients 9

Ingredients

1 tbsp olive oil
250g chicken breast, thinly sliced
100g chorizo, chopped
1 leek, halved lengthways and finely sliced
1 red pepper, deseeded and chopped
80g kale, any tough stalks removed, leaves roughly chopped
1 tbsp soy sauce
1 tbsp red wine vinegar
2 x 250g pouches microwave wholegrain rice

Steps:

Heat the oil in a frying pan over a high heat and fry the chicken for 3 mins. Stir in the chorizo and cook for 2 mins more until the chicken is light golden and the chorizo has released its fat. Scoop the chicken and chorizo into a bowl using a slotted spoon, leaving as much oil in the pan as you can. Set aside.
Tip the leek and red pepper into the pan and cook for 2 mins, stirring frequently until slightly softened. Add the kale and fry for 1 min more until the leaves have just started to wilt at the edges.
Drizzle in the soy sauce and vinegar and scatter in the rice, breaking up any large chunks with a wooden spoon. Stir the chicken and chorizo back into the pan and toss everything together to combine. Cook for 3 mins until the rice is heated through, then serve.

Nutrition Facts : Calories 398 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 26 grams protein, Sodium 1.5 milligram of sodium

CHINESE-STYLE STIR-FRIED BROCCOLI, CARROTS AND LEEKS

Chinese-Style Stir-Fried Broccoli, Carrots and Leeks image

Provided by Nancy Harmon Jenkins

Categories dinner, main course

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 bunch broccoli
3 medium carrots, scraped
3 medium leeks, white part only
1 tablespoon peanut oil
1 teaspoon finely minced garlic
1 teaspoon finely minced ginger
2 tablespoons chicken broth
1 tablespoon sesame seeds
1 teaspoon light soy sauce
1 teaspoon sesame oil

Steps:

Trim the broccoli, discarding thick stems and leaves. Cut into flowerets. Slice carrots and leeks thinly.
In a wok or large saute pan, heat the peanut oil. Add minced garlic and ginger and stir-fry briefly to flavor the oil. Add broccoli, carrots and leeks and toss briefly to mix well. Add chicken broth, cover and cook for 3 minutes over medium heat. Remove cover, raise heat, and cook, stirring constantly, for 5 minutes, until vegetables are tender.
While vegetables are cooking, toast sesame seeds in a separate saute pan until they are golden brown. Set aside.
When vegetables are done, add soy sauce and mix well. Remove from heat, turn into a warm serving bowl and sprinkle with sesame seeds and sesame oil. Serve immediately.

Nutrition Facts : @context http, Calories 112, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 4 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 98 milligrams, Sugar 5 grams

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