Braised Leeks With Chile Bean Sauce | Recipe Cart

Name: Braised Leeks With Chile Bean Sauce | Recipe Cart
Ingredients: 8 large leeks (about 10 ounces; 283g each); 1/4 cup (60ml) vegetable oil, divided; Kosher salt; 3/4 cup (177ml) water, vegetable, or chicken stock; 2 teaspoons Sichuan peppercorns; 1/4 cup (60ml) vegetable or other neutral oil; 2 tablespoons (34g) doubanjiang (Chinese fermented broad bean-chile paste; see notes)5 medium cloves garlic, minced; 1 cup (237ml) water, vegetable, or chicken stock; 4 teaspoons sugar; 1 teaspoon Chinese light soy sauce; 2 tablespoons (30ml) Chinkiang vinegar (see notes); 1 teaspoon cornstarch stirred into 1 tablespoon cold water

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Export 8 ingredients for grocery delivery For the Leeks: Trim leeks to remove root ends, tough or damaged outer layers, and dark green top parts; reserve

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Ingredients

8 large leeks (about 10 ounces; 283g each)
1/4 cup (60ml) vegetable oil, divided
Kosher salt
3/4 cup (177ml) water, vegetable, or chicken stock
2 teaspoons Sichuan peppercorns
1/4 cup (60ml) vegetable or other neutral oil
2 tablespoons (34g) doubanjiang (Chinese fermented broad bean-chile paste; see notes)5 medium cloves garlic, minced
1 cup (237ml) water, vegetable, or chicken stock
4 teaspoons sugar
1 teaspoon Chinese light soy sauce
2 tablespoons (30ml) Chinkiang vinegar (see notes)
1 teaspoon cornstarch stirred into 1 tablespoon cold water