#FASTFOODFRIDAY GARLIC SCAPES GALORE
Escapes? Understand. Garlic scapes? Huh?
We all know about garlic, but if you haven't been studying how to grow garlic, then you may have missed out on garlic scapes. Apparently, at some point in its growth cycle, the garlic plant will send out shoots that look something like the green part of spring onions. This green growth will eventually develop a bud that will bloom and disperse seeds. Most garlic farmers will cut the green growth to allow the garlic plant to send all of its energy into the bulb. In China and France especially, but throughout Europe, people have used this garlic greenery in cooking. Also known as garlic scapes, they're trimmed of the flower bud and any woody (tough) ends and sliced for use in garlic scape pesto, in scrambled eggs or in a typical stirfry where they're used as a prominent vegetable.
The internet will yield a ton of recipes for garlic scape pesto, but I like my pesto a bit more pungent. Epicurious.com has a simple recipe if you'd like to give it a try.
I am confident that you can trim, wash and slice the scapes to add to your scrambled eggs or even to an egg salad sandwich, so for today's #FastFoodFriday recipe, I'm sharing my Garlic Scape Stirfry recipe. Scapes are plentiful right now, and you can order yours online through Golden Forest Farm's online grocery. Consider trying something new with this easy and fast beef and veggie stirfry.
This recipe is such a breeze that I'm listing ingredients here and following up with photos and a teeny bit of instruction. Note that I use two wooden spoons to toss ingredients in my wok. I'm confident that you'll be able to get this bowlful of yum on the dinner table in no time. Happy Fast Food Friday eating!
Ingredients
2 tablespoons olive oil (or avocado or veg oil)
8 oz thinly sliced beef cut into small pieces* (You can use chuck eye steak or rib-eye or even flank steak. Put the meat in the freezer for 30 minutes and slice as thinly as possible and then cut/chop into smaller pieces to expedite cooking.)
1 tablespoon olive oil (or avocado or veg oil)
2 cups garlic scapes, trimmed and cut into 2-inch pieces
2 cups baby bok choy stems
4 cups baby bok choy greens
2 cups sliced green onion
2 tablespoons low-sodium soy sauce
4 tablespoons sweet chili oil
*You can use 16 oz of beef. It's your call, but you may have to brown the meat in two batches.
Method
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| Photo: Evan-Amos / Public domain |
We all know about garlic, but if you haven't been studying how to grow garlic, then you may have missed out on garlic scapes. Apparently, at some point in its growth cycle, the garlic plant will send out shoots that look something like the green part of spring onions. This green growth will eventually develop a bud that will bloom and disperse seeds. Most garlic farmers will cut the green growth to allow the garlic plant to send all of its energy into the bulb. In China and France especially, but throughout Europe, people have used this garlic greenery in cooking. Also known as garlic scapes, they're trimmed of the flower bud and any woody (tough) ends and sliced for use in garlic scape pesto, in scrambled eggs or in a typical stirfry where they're used as a prominent vegetable.
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| Beef, baby bok choy and garlic scapes stirfry |
The internet will yield a ton of recipes for garlic scape pesto, but I like my pesto a bit more pungent. Epicurious.com has a simple recipe if you'd like to give it a try.
I am confident that you can trim, wash and slice the scapes to add to your scrambled eggs or even to an egg salad sandwich, so for today's #FastFoodFriday recipe, I'm sharing my Garlic Scape Stirfry recipe. Scapes are plentiful right now, and you can order yours online through Golden Forest Farm's online grocery. Consider trying something new with this easy and fast beef and veggie stirfry.
 |
| Instead of serving with rice, consider serving with dumplings. They're available in the frozen foods section of Asian markets. |
This recipe is such a breeze that I'm listing ingredients here and following up with photos and a teeny bit of instruction. Note that I use two wooden spoons to toss ingredients in my wok. I'm confident that you'll be able to get this bowlful of yum on the dinner table in no time. Happy Fast Food Friday eating!
Ingredients
2 tablespoons olive oil (or avocado or veg oil)
8 oz thinly sliced beef cut into small pieces* (You can use chuck eye steak or rib-eye or even flank steak. Put the meat in the freezer for 30 minutes and slice as thinly as possible and then cut/chop into smaller pieces to expedite cooking.)
1 tablespoon olive oil (or avocado or veg oil)
2 cups garlic scapes, trimmed and cut into 2-inch pieces
2 cups baby bok choy stems
4 cups baby bok choy greens
2 cups sliced green onion
2 tablespoons low-sodium soy sauce
4 tablespoons sweet chili oil
*You can use 16 oz of beef. It's your call, but you may have to brown the meat in two batches.
Method
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| Prep the veggies |
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| Baby bok choy leaves and tender inner pieces halved |
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| Baby bok choy stalks |
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| Garlic scapes, washed, trimmed of flower bud and woody ends then cut into 2" pieces |
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| Heat wok, add 2 tablespoons oil and beef. Toss until beef is almost completely cooked. Set aside in a bowl and move on to the next step. |
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| Add 1 tablespoon of oil and the scapes. Toss for about 30 seconds. |
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| Add the bok choy stalks and toss for about 60 seconds |
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| Add the rest of the bok choy, toss for about 30 seconds. Add the beef and toss, add the green onions, soy and chili sauces. Toss to distribute sauces and serve as is or over rice. |
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