I have gotten garlic scapes in the last two of my Boston Organics boxes. I have never worked with them before, so I tried to experiment a little bit before I posted a recipe. The first thing I tried was a fried rice/stir fry situation that adapts this Kale Coconut Stir Fry from Cookie & Kate. I used her method: frying the vegetables in batches and then pulling everything together at the end, seasoning at each stage. I decided to use the scapes in the stir fry and also pan fry them separately so they get crispy on the outside and soft on the inside. The dish turned out to have a great flavor, and to add some extra protein for those who are looking, I fried an egg to throw on top. Unfortunately, I didn’t take pretty photos the first time I made the dish, so it was a huge bummer to have to make it again 😉 I had different vegetables this time though – bell peppers, sugar snap peas, and of course the garlic scapes.
The next recipe I made with the scapes was a pesto. I also had dandelion greens in my box, so I blended them together with some walnuts and parmesan cheese. It was less than stellar the first day, but after the flavors had a chance to mix and brighten in the fridge for a day, it was quite delicious. I sauteed some patty pan squash and served it with cheese tortellini, and though it didn’t make the best entree, the cold salad from the fridge the next day was deli-worthy.
The colors in the stir fry make me very happy. You can just see the head of a garlic scape poking out of there. I halved the snap peas so that everything would cook at a similar rate. For the fried scapes, I curled them into individual bundles so they would be easier to manage (and look pretty too!). Trim off the harder, woodier ends of the scapes – it gets tough, kind of like asparagus – as well as the very end next to the bulb. The little bulbs taste the most like garlic.
Finished product! The light had faded by the time I took these photos, so they don’t look quite as good as the fresh veggies, but you can see the crispy fried garlic scapes on top. Time for a recipe!
Organic Vegetable Stir Fry with Fried Garlic Scapes
– about 2-3 cups chopped vegetables of your choice. I used:
1 orange bell pepper, sliced
1 green bell pepper, sliced
about 1.5 cups sugar snap peas, stringed and snapped in half
1 bunch garlic scapes, ends trimmed and diced small (keep out 8 to fry)
– 1/4 cup Coconut flakes (optional; use flakes, not shredded coconut)
– 1.5 cups cooked brown rice
– 1 egg, beaten
– olive oil
– sesame oil
– soy sauce
– salt and pepper, to taste
– sriracha sauce
1. In a large frying pan over medium heat, scramble the egg until lightly set in 1 tsp olive oil. Add a dash of salt and pepper, then remove the egg to a bowl and set aside.
2. In the same pan, add 1 tsp of olive oil and 1 tsp of sesame oil. Add the garlic scapes with some salt and pepper and cook for about 6 minutes with a lid on, but stirring frequently. Add the rest of the vegetables and another teaspoon of olive oil, a dash of salt and pepper, and about 1/4 tsp of soy sauce. Cook for another 6-7 minutes, until the vegetables reach your desired level of tenderness. I kept the lid on my pan for awhile so that they would cook through but still reach a nice level of brownness. Add the cooked vegetables to the bowl with the egg and set aside.
3. Add the coconut flakes to the same pan with 1 tsp sesame oil. Cook over medium heat, stirring frequently, until lightly browed and aromatic. Add your cooked brown rice to the pan, along with 2 tsp soy sauce and 2 tsp sriracha (more or less depending on level of heat desired). Cook until heated through, then add the veggies back to the pan, warming everything evenly.
4. Meanwhile, fry your garlic scapes. Use the 8 scapes you have set aside and curl them into bundles (see photo above). In another frying pan, heat 1 tsp of olive oil. Add the bundled scapes and fry for about 5 minutes on each side until you see a nice char forming. You can also add a top to the frying pan to cook the scapes through more quickly. DON’T overcook these though – they will burn easily once they start browning.
5. Divide the stir fry equally into bowls, and topped with your fried scapes. If you are feeling adventurous, fry an egg to go on top and drizzle everything with a little more sriracha. Fin!
Makes 4 large servings