Grilled Leeks

烤韭菜

Grilled Leeks — Home-styleShandong home cooking.

Ingredients

• leeks (large, 2–3 cm thick at base)
• neutral oil (e.g., grapeseed or canola)
• toasted sesame oil
• white pepper

Instructions

1. Trim root ends and dark green tops — keep only pale green and white stalks (about 15 cm long). Rinse thoroughly under cold water, fanning layers to remove grit. (Stalks look clean, no visible soil between layers.)
2. Pat dry with paper towels. Brush both sides lightly with neutral oil — just enough to coat, not pool. (Stalks gleam faintly, no oil droplets bead.)
3. Heat grill pan over medium heat until warm but not smoking. Lay leeks crosswise across grates — they’ll bend slightly but hold shape. (Pan surface shimmers faintly, no visible smoke.)
4. Grill 3–4 minutes per side, turning once, until stalks are tender-crisp and show light grill marks — do not overcook or they’ll wilt. (Pale green turns soft jade; grill marks appear as faint brown lines.)
5. Transfer to a plate. While hot, drizzle with toasted sesame oil and sprinkle white pepper evenly over both sides. (Oil glistens on warm, supple stalks; white pepper speckles evenly.)