Stir-fried dried beans with leeks

Overview

As the saying goes: Onions are in January, leeks are in February. February in early spring is the golden time to eat leeks. Leeks are delicious and versatile, and are good partners with meat, eggs, fish, shrimp and shellfish. I especially like to add a handful of leeks when cooking seafood. The combination of the two is extremely delicious. Chives are not only suitable for meat dishes, but also for vegetarian dishes. The combination of bean sprouts and dried tofu adds a different kind of umami flavor. Stir-fried five-spice dried beans with leeks only requires two or three seasonings, and you can make a delicious dish that goes well with rice in just a few minutes.

Tags

• hot dishes
• home cooking
• old man
• dinner with friends
• spring recipes
• lunch
• chives
• five-spice dried tofu
• light soy sauce
• pepper
• salt

Ingredients

Steps

1. 1 Cut the dried beans into thin slices.

   

2. 2 Wash the leeks, cut off the top of the roots, and cut into inch-long pieces.

   

3. 3 Put an appropriate amount of oil in the pot, heat it to 60%, then add pepper powder and saute until fragrant. (If there is no powdery Sichuan peppercorns on the surface of the dish, you can use Sichuan peppercorns and fry them in an oil pan until fragrant and then remove them.)

   

4. 4 Put the dried beans into the pot and stir-fry.

   

5. 5 Add a spoonful of light soy sauce and stir-fry evenly.

   

6. 6 Add leek roots and stir-fry.

   

7. 7 After the leek roots are fried until they are broken and change color, add the leek leaves and stir-fry evenly.

   

8. 8 Stir-fry the leek leaves until raw, add an appropriate amount of salt, turn off the heat, stir-fry evenly while taking advantage of the residual heat in the pot, and remove from the pot.