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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)
1

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.

2

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.

3

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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