Shrimp, Leek and Watercress Stir-Fry

Time 15 minutes
Yields Serves 4
Shrimp, Leek and Watercress Stir-Fry
(Ren Fuller / For the Times / Prop styling by Nidia Cueva)

Trim any tough dark green tops off the leeks, keeping the tender green parts. If the leeks are thick, cut them lengthwise in half. Cut into 1-inch pieces crosswise, then wash well and dry well. Sprinkle the shrimp with salt and pepper.


Heat a large skillet or wok over high heat until a drop of water skitters across the surface. Add the oil and carefully swirl to coat; it should be shimmering. Add the leeks, sprinkle with salt, and cook, stirring occasionally, until browned in spots, 1 to 2 minutes. Add the chiles and cook, stirring, for 1 minute. Add the shrimp and cook, stirring occasionally, until lightly browned and opaque throughout, 3 to 4 minutes. Remove the skillet from the heat.


Fold in the watercress; it will wilt in the residual heat. Transfer to a serving plate and garnish with the watercress tops and flowers. Squeeze lemon juice on top and serve.

Genevieve Ko is the cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.
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