I think this is my first truly seasonal recipe. Garlic scapes are essentially the stem of the immature garlic flower. They have this nice crisp texture, similar to asparagus, with a mild garlic finish. They're perfect for stir fry.
In other exciting news, this garlic bulb was one of the first items I picked from my garden plot! This also went into the stir fry.
HOW TO:
Roughly slice and set aside ginger, garlic and scallion whites. Thinly slice the beef against the grain and marinate with soy sauce, sesame oil, turbinado sugar, salt, cornstarch, and a touch of rice vinegar or cooking wine. Slice the scapes as thinly and as diagonally as possible so they're able to cook quickly. Sauté the ginger, garlic, and scallion in some oil. When fragrant, turn the heat on high and add the beef. Cook until almost fully cooked and remove from the pan. Add the garlic scapes, a little water, and cover with a lid. Cook for a couple minutes until the scapes are tender, add the beef back to the pan, stir together, and serve.
No comments:
Post a Comment