Grilled Leeks
烤韭菜 · kao jiu cai
My aunt in Jinan served these alongside lamb skewers every spring — she’d harvest leeks from her rooftop plot, brush them with oil, and lay them across the grill grate while the coals still glowed orange.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- leeks (large, 2–3 cm thick at base)韭菜（大棵，根部粗2–3厘米）🛒 local300 g
- neutral oil (e.g., grapeseed or canola)无味植物油（如葡萄籽油或菜籽油）🛒 local15 ml
- toasted sesame oil香油（芝麻油）🏮 asian10 ml
- white pepper白胡椒粉🏮 asian2 g
leeks (large, 2–3 cm thick at base): Choose firm, deep green stalks with clean white roots — avoid yellowing or limp leaves.
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Instructions
1Trim 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.
拨开洗沙
🔍 Look for 3 分钟 · 3 minutesVisual: 茎段洁净，叶层间无泥沙。Stalks look clean, no visible soil between layers.
You know it's right when: 冲洗后水流清澈。Water runs clear after rinsing.
2Pat dry with paper towels. Brush both sides lightly with neutral oil — just enough to coat, not pool.
薄油不积
🔍 Look for 1 分钟 · 1 minuteVisual: 茎段微泛光，无油珠凝结。Stalks gleam faintly, no oil droplets bead.
You know it's right when: 油膜均匀延展，不流淌。Oil spreads evenly without running.
3Heat grill pan over medium heat until warm but not smoking. Lay leeks crosswise across grates — they’ll bend slightly but hold shape.
中火横放
🔍 Look for Medium heat 1–2 分钟 · 1–2 minutesVisual: 锅面微泛光，无烟。Pan surface shimmers faintly, no visible smoke.
You know it's right when: 滴水入锅2秒即嘶响蒸发。Droplet of water sizzles and evaporates in 2 seconds.
4Grill 3–4 minutes per side, turning once, until stalks are tender-crisp and show light grill marks — do not overcook or they’ll wilt.
见痕即翻
🔍 Look for Medium heat 共6–8分钟 · 6–8 minutes totalVisual: 淡绿色转为柔润青玉色；烤痕呈浅褐细线。Pale green turns soft jade; grill marks appear as faint brown lines.
You know it's right when: 轻压微软，松手即弹回。Stalk yields slightly to gentle pressure but springs back.
5Transfer to a plate. While hot, drizzle with toasted sesame oil and sprinkle white pepper evenly over both sides.
热淋热撒
🔍 Look for 出炉即淋即撒 · immediately after grillingVisual: 香油在温润茎段上泛光；白胡椒均匀点染。Oil glistens on warm, supple stalks; white pepper speckles evenly.
You know it's right when: 瞬间升腾坚果般醇香。Aromatic nuttiness rises instantly.
Tips
- · Leeks taste sweetest in early spring — seek local farmers’ market bunches.
- · For extra depth: add ½ tsp light soy sauce to the neutral oil before brushing.
- · Serve within 5 minutes — texture degrades quickly as they cool.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
Is there a vegan substitute for oyster sauce?
Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.
Source: HǎoWèi substitution engine
How do I make this vegetarian/vegan?
Swap meat for tofu, mushrooms (dried shiitake for umami), or seitan. Replace oyster sauce with mushroom sauce, chicken stock with veg stock, and watch for fish sauce and shrimp in sauces. Doubanjiang is vegetarian but check brands. Most of our recipes include a 'make it veg' note in the tips.
Source: HǎoWèi diet guide
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