Paradox Blog

I suddenly had cravings for scallions and leeks. Together with onions and garlic, scallions and leeks are categorized as "pungent" vegetables for their strong and sharp flavors. They are used mostly in meat, poultry and fish dishes to suppress the odor associated with animal flesh. They are mostly used as seasonings. Few dishes have them as features. I am listing four of those dishes in the following. Now you can satisfy your cravings for them in four different ways.

Stir-fried Pork, Pressed Tofu and Scallions

4 oz pork, cut into bite size strips
4 pieces pressed tofu (about 8 oz)
6 stems of scallions, cut into bite size strips
1 tblsp soy sauce
1 tblsp cooking oil
1 tblsp cooking wine
1 tblsp corn starch
salt and pepper to taste

Marinate pork strips with cooking wine and corn starch for about 10 minutes. Heat oil, stir in scallions, stir for about 15 seconds, add pork strips, stir till pork starts to turn white. Add pressed tofu, stir for another 15 seconds. Add soy sauce and salt and pepper, cover and simmer for 30 seconds. Serve warm. Makes four 1/2 cup servings.

Leek and Beef Stir-fry

6 oz beef, cut into bite size strips
1 large stem of leek, cut into bite size strips
1 tblsp cooking wine
1 tblsp corn starch
1 tblsp soy sauce
salt and pepper
1 tblsp cooking oil

Marinate beef strips in cooking wine and corn starch for about 10 minutes. Heat oil, stir in leek for about 15 seconds. Add beef and stir for 30 seconds, add soy sauce, salt and pepper and simmer for another 30 seconds. Serve warm. Makes two 1/2 cup servings.

Tofu and Leek Sauté

1 block of tofu, about 12 oz.
1 large stem of leek
1 tblsp soy sauce
2 tblsp cooking oil
pinch of salt

Cut tofu into about 2" by 2" squares each about 1/2" thick. Clean Leek thoroughly and cut into bite size strips. Heat oil, brown tofu about 1 minute on each side, add soy sauce and leek and pinch of salt, cover and simmer for another minute. Gently stir and mix tofu and leek before serving. Makes about four 1/2 cup servings. Serve warm.

Scallion Omelet

3 stems of medium-sized scallions
4 eggs
salt and pepper
2 tblsp of cooking oil

Chop scallions into bits. Beat eggs and mix in scallions, salt and pepper. Heat oil, pour in egg mixture. Cover for about 1 minute or until the egg mixture is brown on one side. Flip egg mixture over to brown the other side for about another minute. Serve warm. Makes about two 1/2 cup servings.