Carefully wash the leeks thoroughly to
ensure all sands and grits are removed. Remove any tough or withered
leaves. Use the green parts as well. Slice the leeks very thinly with a
sharp knife. When slicing the leaves, make a tight bundle and hold
tightly. Heat a large saucepan with the cooking oil and add in the
leeks. Stir fry for about 5 minutes and add the remaining ingredients.
Stir well. Cover with a lid and cook over low heat for 30 minutes,
stirring occsaionally. The leeks should reduce significantly in volume.
Cook uncovered until the liquid dries and the leek have an oily
appearance. Serve as an accompaniment to a meal of steamed white rice.