Tuesday, June 28, 2011

Scrambled egg with leeks 韭菜炒蛋

Leek is a vegetable with great aroma. That's why it is used in many Chinese dishes or traditional snacks, like dumplings or dim sum. A quick and easy way to enjoy this delight is to cook it with eggs, both nutritious and delicious. This is also a very common home dish. The leeks are now available in our in-law's garden. Thanks to their labor in love, we get to have fresh and delicious vegetables everyday. Fresh is always the best!
I like to chop the leeks in short sections, about 1/8 inch to 1/4 inch. It tastes like weed if it's cut too long and hard to chew.
  • Leeks, 1/2 pounds
  • Eggs, 2


1. Cut the leeks into 1/8 inch in length. Scramble the eggs in a bowl.

2. Heat up 3-4 Tbsp oil in pan. Cook the leeks. Stir until they are well-coated with oil. 

3. Add the eggs, and stir to break the eggs. Continue to stir until fully cooked. Season with salt. Serve.

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