zest of 1 lemon
juice of 1/4 lemon
1 tablespoon sesame oil
1 tablespoon sunflower oil
2 medium-sized leeks, halved crosswise and then cut into thin strips lengthwise
salt, to taste
1. In a bowl, mix the lemon zest, lemon juice, sesame oil, and sunflower oil.
2. Toss the leek strips in the mixture until they are well-coated.
3. Stir-fry the strips in a wok or large skillet over a medium-high heat, until they are soft but not browning, about 5 minutes.
4. Salt and presto!
Source of recipe: successful experiment inspired by a non-vegan dish of my mother's invention