Stir-fried leeks with walnuts

Stir-fried leeks with walnuts

　　At Zhishantang in Bijie University, there’s a highly praised dish: stir-fried leeks with walnuts. Yes—stir-fried leeks, leek omelets, and leeks with shrimp are all quite common, but stir-fried leeks with walnuts is a rare delicacy.

　　 Without even discussing the benefits of eating leeks in spring or the nutritional value of walnuts, just the sight of green leeks mixed with white walnuts is appealing and instantly whets the appetite. It’s said that this dish isn’t easy to make—the walnuts need to taste as if they’ve just been picked from the tree, tender and sweet. So, if you’re not using fresh walnuts, you’ll first need to boil the walnut kernels for a while, then soak them before peeling off the skins. The rest is simple: trim the root skin off the leeks, wash them, and cut them into inch-long sections; heat the pan, add oil, swirl it around, then add a bit more oil; stir-fry the leeks briefly, add salt, MSG, a little sugar, and the walnut meat; stir-fry a bit more until you can smell the aroma of the leeks—they’re done, so take them off the heat.

　　 If you can’t be bothered to go there to eat it and you’re a kitchen whiz yourself, hurry up and buy some leeks and walnuts to try making it. It’s sure to be a feast for the eyes and the taste buds for your family.