Garlic shoots also called garlic Scapes are a gourmet delight and one of those rare delicacies that are in season only for a few weeks. They are milder than garlic cloves but when cooked, the Scapes become sweeter with a subtle garlic undertone with a texture similar to that of asparagus or string beans. They’re delicious; crunchy, sweet without being too garlicky.
I made garlic Scapes last year for the first time and they were an instant hit. Since then I have been waiting to try them again this season. They appear in markets for a very short period, once harvested, there will be no more until same time next year. It is an indicator that the first garlic bulbs of the season will be soon to follow. So grab them if you see them.
Few days ago, I was lucky enough to spot some in the local market and immediately picked them up. I decided on a simple and easy stir fry dish. Garlic Scapes tossed with Soy sauce, corn syrup and a dash of toasted sesame oil take on a wonderful texture of crunchy, nutty, salty and sweet. Serve them with a bowl of sticky rice for a complete meal.
Preparation Time: 10-15 min
Cooking Time: 10 min
Total Time: 25-30 min
500 grams garlic Scapes
3 tablespoon vegetable oil
For the sauce:
1/4 cup soy sauce
1 tablespoon cooking wine
3 tablespoons corn syrup
1 teaspoon sesame oil
1/4 teaspoon toasted chili flakes
1/2 teaspoon toasted sesame seeds
Cut off the buds of the garlic Scapes, wash and keep them in a separate bowl. Cut the stalks into 2 inch long pieces, wash and keep in another bowl.
Heat the oil in a skillet. Add the buds first and stir fry for 30 seconds over medium high heat. Add the stalks to the skillet. Stir fry for 7-8 minutes until the Scapes are tender and change color from bright green to dark green.
Reduce the heat and add the sauce mixture. Stir fry for 4-5 minutes on medium high heat till the sauce thickens a little and the Scapes are well cooked,
Remove from heat and finish with a teaspoon of sesame oil and sesame seeds. Serve with rice.