Garlic Scapes

Look what has already appeared! from our darling Tuesday work-for-share, Tarah Simeone. She has an Italian grandmother and a young daughter that loves vegetables. Nearly unheard of in this day and age. Tarah attributes her daughter’s love of good food to the fact that she handmade all of her baby food.

here is the email and link I got today:

Hey Christy and Chris,
 
I came home yesterday and Raegan wanted to try the Garlic Scapes for dinner.  I went online and found this recipe.  It was delicious!  
 
http://www.spicelines.com/2006/05/garden_journal_curly_garlic_sc.htm
 
 
Tarah

Here is the recipe if the link doesn’t work:

Beef and Garlic Shoots in Oyster Sauce
(adapted from Ken Hom, Fragrant Harbor Taste)

Ingredients:

1 pound sirloin steak, beef fillet or New York strip

For the marinade:

1 teaspoon light soy sauce
1 teaspoon rice wine
1 teaspoon sugar
1 egg white
2 teaspoons ginger juice (see note)
1 tablespoon cornstarch
2 teaspoons sesame oil

1 cup peanut oil

4 cloves thinly sliced young garlic
6 to 12 garlic shoots (scapes) or whole scallions, cut into 3-inch pieces
6 slices young ginger, or peeled mature ginger, 1/4-inch thick
4 fresh or canned water chestnuts, peeled and sliced

For the sauce:

1/2 cup rich chicken stock, preferably homemade
1-1/2 tablespoons oyster sauce
1 teaspoon light soy sauce
2 teaspoons rice wine
1 teaspoon cornstarch

Method:

1. Put the steak in the freezer for 20 minutes or until it is firm to the touch. Cut it, against the grain, into thin slices. Whisk together the marinade ingredients, add the meat and refrigerate for 20 minutes. Mix the sauce ingredients and set aside.
2. Heat a wok or large skillet until it is hot. Add the oil and when it is quite hot (when a sliver of meat dropped in the oil sizzles madly), quickly stir fry the beef for 2 to 3 minutes. Turn the contents of the wok into a strainer set over a large bowl. Allow to drain, reserving some of the oil.
3. Reheat the wok and add 1 tablespoon of the reserved oil. Add the garlic, garlic shoots and ginger, and stir fry for 1 minute. Add the water chestnuts and continue to stir fry for 30 seconds more. Add the sauce ingredients and bring the mixture to a boil. When the sauce has thickened, return the drained beef and mix well. Serve at once with steamed white rice.

Note: To make ginger juice, grate a 1 to 1-1/2 inch piece of peeled ginger into a bowl. You should have about 1 tablespoon. Wrap the ginger in a small piece of cheesecloth, or in the corner of a clean dishtowel, and squeeze it over a bowl. This will yield 2 teaspoons or more of ginger juice.

Advertisement