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Garlic, it's what's for dinner
I discovered garlic scapes for the first time last year at a famer's market. Luckily, I also found a really easy and delicious recipe for them. While mine are simmering on the stove, I thought I'd share, in case anyone else is trying to figure out what the heck you do with them.
garlic scapes
1 t olive oil
soy sauce
2 T rice wine vinegar
sesame oil
Cut the scapes into 2 inch sections, trimming off any dried ends
Heat about 1 tsp olive oil in a skillet until almost smoking. [Yes, I know that's a useless instruction. Sorry. If that means nothing to you, just make it hot and don't burn the oil.]
Add the scapes to the pan and stir them around for a minute or so, then add a few dashes of soy sauce (basically to taste, however salty you'd want) and about 2 T rice wine vinegar.
Turn the heat to med-low, let this cook down until it starts to look caramelized.
Add water if you need it to prevent burning (as I use very little oil, I tend to use more water, which yeah, steams things, but oh well. In this case, it's good becase scapes can be chewy and this makes them softer while still retaining a bit of toothsomeness.)
When they approach a soft but still slightly chewy consistency (taste a few to see where they are), take them off the stove and mix in a dash or two of sesame oil and serve.
[The sauce is really tasty, it might be worth making up some brown rice or something to have them over.]
garlic scapes
1 t olive oil
soy sauce
2 T rice wine vinegar
sesame oil
Cut the scapes into 2 inch sections, trimming off any dried ends
Heat about 1 tsp olive oil in a skillet until almost smoking. [Yes, I know that's a useless instruction. Sorry. If that means nothing to you, just make it hot and don't burn the oil.]
Add the scapes to the pan and stir them around for a minute or so, then add a few dashes of soy sauce (basically to taste, however salty you'd want) and about 2 T rice wine vinegar.
Turn the heat to med-low, let this cook down until it starts to look caramelized.
Add water if you need it to prevent burning (as I use very little oil, I tend to use more water, which yeah, steams things, but oh well. In this case, it's good becase scapes can be chewy and this makes them softer while still retaining a bit of toothsomeness.)
When they approach a soft but still slightly chewy consistency (taste a few to see where they are), take them off the stove and mix in a dash or two of sesame oil and serve.
[The sauce is really tasty, it might be worth making up some brown rice or something to have them over.]