A big deal is often made of washing leeks—they can be very sandy but since you’re going to be chopping these, it’s easy.

　　

Ingredients

makes 4 servings

　　2 large leeks (about 1 1/2 pounds)

　　2 tablespoons peanut or olive oil

　　2 tablespoons minced peeled fresh ginger

　　Salt and freshly ground black pepper

　　1 1/2 teaspoons soy sauce

　　

Step 1

Cut off the last couple of inches of dark green leaves, those without any pale green core, from the leeks. Then stand each leek up on its tail and use a sharp knife to “shave” the remaining bits of tough, dark green leaves off the stalk. When only white and pale green leaves remain, cut off the root, slice the leeks in half (or, if they’re large, into quarters), and chop them roughly. Then wash in a salad spinner (or a colander inserted into a large bowl) until no traces of sand remain.

　　

Step 2

Put the oil in a large skillet, preferably nonstick, and turn the heat to high. When a bit of smoke appears, add the leeks, all at once. Let sit for a couple of minutes, then cook, stirring only occasionally, for about 10 minutes.

　　

Step 3

When the leeks dry out and begin to brown, sprinkle with the ginger. Cook, stirring for 2 or 3 minutes, then add some salt (just a little) and pepper, along with the soy sauce. Taste and adjust the seasoning, then serve.

　　From Mark Bittman's Quick and Easy Recipes From the New York Times by Mark Bittman Copyright (c) 2007 by Mark Bittman Published by Broadway Books.Mark Bittman is the author of the blockbuster Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.