Garlic Scape Stir-fry with Scrambled Eggs
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!
Ingredients
| 1 ½ | tablespoons |
peanut oil
or canola oil, or any vegetable oil, divided |
|
| 4 | large |
eggs
beaten |
|
| 2 | cloves |
garlic
minced, optional |
|
| 2 | each |
scallions, spring or green onions
sliced |
|
| 1 | teaspoon |
ginger
minced |
* |
| 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 |
* |
Directions
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.
Nutrition Facts
Serving Size 68g (2.4 oz)
