- ¼ cup soy sauce
- 1 tablespoon sriracha
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 2 tablespoons sunflower oil
- 4 cups chopped leeks (dark green leaves only)
- 4 garlic cloves, minced
- 1-inch piece ginger, minced
- 1 ¼ pounds uncooked large shrimp, peeled and deveined
Makes 4 servings
In a small bowl, combine all of the sauce ingredients and set aside. Heat a wok or large skillet over medium-high heat. Swirl the sunflower oil around the wok and add the leeks, spreading them across the surface in a single layer. Cook undisturbed until they begin to wilt and brown on the edges, about 2 minutes. Give a quick stir and continue cooking for 2 to 3 minutes until the leeks are tender. Add the garlic and ginger, tossing them around frequently so they don’t burn. Add the shrimp and stir-fry until the flesh begins to turn pink on both sides, 3 to 4 minutes. Pour in the sauce and toss to coat. Remove from the heat and serve immediately.
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