Leeks paired with lamb is a classic combination in the northern and western regions of China. When I cook with leeks, I rinse them well through several changes of water until the water runs clear. The light, sweet onion flavor is well worth the small amount of effort in preparation.
Makes 4 servings
1 tablespoon light soy sauce
1 tablespoon Chinese rice wine or dry sherry
2 tablespoons hoisin sauce
1 tablespoon rice vinegar
1 tablespoon regular soy sauce
1 teaspoon dark soy sauce
4 lamb chops, rib bone cleaned of gristle and fat
2 tablespoons vegetable oil
2 tablespoons minced garlic
7 dried red chilies
1 large or 2 small leeks, sliced into 3-inch-long pieces and cut lengthwise into long, thin shreds
To make the marinade, combine the soy sauce and rice wine in a medium bowl and mix well. Add the lamb and stir to coat evenly. Let stand for 10 minutes.
To make the sauce, combine all sauce ingredients in a small bowl and mix well.
Place a wok or stir-fry pan over high heat until hot. Add 1 tablespoon of the oil, swirling to coat the sides. Add the lamb and sear on both sides until barely pink, 2 to 3 minutes on each side. Remove the meat to a plate and set aside.
Return the wok to high heat and add the remaining 1 tablespoon oil. Add the garlic and chiles and cook, stirring, until fragrant, about 10 seconds. Add the leeks and stir-fry until the leeks are wilted, about 1 minute. Return the meat to the pan. Add the sauce and toss to coat.
Transfer to a serving plate and serve.