I googled this question and there is no answer online.
Mature leeks sold in Western grocers - you can't eat the top bc it's too tough
But baby leeks are sold in Asian grocers. Because it's young, I thought the top is tender too? Could I actually stir-fry and eat it? That is, is this done in East Asian cooking or cooking generally?
I was going to cut off some of the top and stir fry to see if it's edible as an experiment but if...someone had knowledge about this and could share I would be grateful.
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