Garlic scapes are the flower of Russian or elephant garlic. Scapes are harvested from the garlic to ensure the plant puts its energy into growing the bulb rather than the flower. The scapes, are delicious to eat, although not commonly seen in shops. They have a texture like asparagus, and are delicious simply pan fried in oil and served as a side dish with your meal.
They are also delicious in a stir fry and Kate has created some inspiration for you using Scenic Rim Farm Box ingredients including pork mince, pak choy, celery, mushrooms & spring onions.
Garlic Scape in the field
Freshly harvested garlic scapes
RECIPE - Serves 8
Ingredients
1kg Pork mince
½ cup hoisin sauce or kecap manis (Indonesian sweet sauce)
2 tbsp soy sauce
125ml chicken stock
1tbs rice wine vinegar
4 garlic scapes cut into batons
3 sticks celery sliced
3 flat mushrooms sliced
3 spring onions diced
1 bunch pak choy (ends sliced, leaves kept for serving)
2 tbsp roasted peanuts (optional to serve)
Coriander (optional to serve)
Noodles or rice to serve
Method
Combine hoisin sauce, soy sauce, chicken stock and rice wine vinegar in a jug and stir well. Heat a wok over a medium flame and add a little oil (can be rice bran/olive/vegetable). Stir fry the pork mince in batches (4 for one kilo), breaking it up as you go. Add a little splash of the sauce mixture towards the end of the cooking. Place cooked pork into a bowl and repeat until all pork is cooked. Add another splash of oil to the wok and stir fry the spring onions for 1 minute then add the garlic scapes and celery and the sliced ends of the pak choy. Stir fry for 5 minutes until vegetables are tender. Remove and place in with the cooked pork. Now stir fry the sliced mushrooms in a little oil until they are soft and fragrant. Finally add the pork/vegetable mix back to the wok and mix everything through. Add the pak choy leaves and coriander if using. Serve with noodles or rice and roasted peanuts.
Prepare your scapes by cutting into batons.
Stir-frying the greens.
