1. Garlic, ginger and leeks serve as the holy trinity of Chinese seasoning.
2. There is now no lack of vegetable varieties on the winter dining table, where once there were only cabbages and leeks to eat during the long cold season.
3. Heat the olive oil over medium heat in a large, heavy soup pot and add the leeks and a generous pinch of salt.
4. Heat the oil over medium heat in a large, heavy soup pot or Dutch oven and add the leeks.
5. Shredded pieces of the duck meat were cooked in soy sauce and served with onions and leeks.
6. Add the onions and leeks and cook until softened, about 5 minutes.
7. Reduce the heat to medium and cook leeks until soft, about 5 minutes.