Garlic Scapes & “Beef”

Garlic scapes aren’t something you find often at places like the grocery store. You are much more likely to see them at the farmer’s market, or maybe you have a friend who grows garlic, or local farm where you can find them.

Garlic scapes grow from the tops of hardneck garlic, and are edible. They do have a tough and fibrous texture, and can have a very strong taste, so it is good to find ways to enjoy it without an overpowering raw garlic taste.

For this recipe, I used:

~ garlic scapes (approx 3 cups)
~ 1 bag meatless “beef”
~ 1/4 cup vegetable stock (I use vegetarian Better than Buillion)
~ 1 tablespoon cornstarch
~ 2 garlic cloves, minced
~ 1 tablespoon minced fresh ginger
~ 2 tablespoons soy sauce
~ salt, to taste
~ vegetable oil, and sesame oil if desired
~ optional, for heat: chili oil, chili oil sauce, chilis, etc.

To start, wash your garlic scapes.

Remove the woodier parts of the scapes. Then slice them into approximately 1-2″ long pieces.

Boil your garlic scapes for about 2 minutes, then drain and rinse under cold water.

We are a fan of these Gardein Beefless tips (photo credit: Gardein). I like to microwave them first to thaw. You can leave them whole or slice them.

Heat the oil in a pan – vegetable oil, plus sesame oil if you have it.

Start by stir-frying your meatless “beef”, either whole pieces or cut into strips.

Create your sauce, using the wet ingredients and cornstarch. If you don’t have all these ingredients, that is ok – you can even mix some soy sauce and hoisin sauce or other similar ingredients to make your sauce.

~ 1 tablespoon cornstarch
~ 1/4 cup vegetable stock
~ 2 garlic cloves, minced
~ 1 tablespoon minced fresh ginger
~ 2 tablespoons soy sauce
~ salt, to taste

Mix your sauce and then stir fry everything together, until your sauce thickens and the garlic scapes are a desired texture.

Serve on its own, or with a side of rice.

What do you think?

Your email address will not be published. Required fields are marked *

No Comments Yet.