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Garlic Scape Stir-fry with Scrambled Eggs

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Garlic scape is a popular and common vegetable in China, it's used a lot in stir-fry, this recipe is one of the classic ones. It's quick and easy to put everything together, and it tastes simply delicious!













Trans-fat Free, Low Carb


1 ½ tablespoons peanut oil
or canola oil, or any vegetable oil, divided
4 large eggs
2 cloves garlic
minced, optional
2 each scallions, spring or green onions
1 teaspoon ginger
¼ pound garlic scapes
top and 1 to 2-inch ends trimmed, cut into 2-inch slices
1 teaspoon soy sauce, tamari
or to taste, optional
1 x salt
to taste


Heat ½ tablespoon oil in a wok or a large nonstick skillet until hot.

Add the eggs, do not stir and let cook for 30 to 40 seconds until it sets. (You can add some sliced scallions into the eggs if you want, which is an Asian way)

Scramble the eggs with a spatula, breaking into large pieces. Transfer the eggs onto a plate and set side.

Heat the remaining oil in the wok or skillet.

Add the garlic, scallions and ginger, stirring constantly, about 30 seconds until fragrant.

Stir in the garlic scape, and cook for about 3 minutes until the vegetables are tender-crisp.

Return the scrambled eggs into the wok or pan, add soy sauce if you like, and season with salt to taste.

Remove the pan from the heat, and transfer the stir-fry onto a serving plate.

Serve with steamed or fried rice.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 68g (2.4 oz)
Amount per Serving
Calories 12372% of calories from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 212mg 71%
Sodium 147mg 6%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 14g
Vitamin A 6% Vitamin C 5%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?


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