Soy-Glazed Garlic Scapes
Stir-fry garlic scapes in oil, then reduce a soy seasoning to a light glaze.
- Cuisine
- Korean
- Prep
- 12 min
- Cook
- 7 min
Scale the recipe
Ingredients
- Garlic scapes Raw scapes after removing the flower buds and tough ends, rinsing and draining
- 200 g
Seasonings
- Neutral cooking oil
- 1 T
- Brewed soy sauce
- 1 T
- Water
- 2 T
- Oligosaccharide syrup
- 2/3 T
- Sesame oil
- 1/3 T
- Toasted sesame seeds
- 1/3 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Trim and rinse the scapes
Remove the buds and tough ends and rinse under running water. Weigh the trimmed garlic scapes 200 g and pat them dry.
-
Cut into even lengths
Cut the scapes into pieces about 4 cm long. Split any extra-thick sections lengthwise.
-
Mix the soy glaze
Stir together brewed soy sauce 1 T, water 2 T and oligosaccharide syrup 2/3 T in a small bowl.
-
Stir-fry the scapes
Heat the oil 1 T in a skillet over medium-high heat. Add the scapes and stir-fry for 2–3 minutes until brightly colored and tender at the edges.
-
Reduce the glaze
Lower the heat to medium, pour in the seasoning and stir for 2–3 minutes while it reduces. Turn off the heat once the scapes bend easily and almost no liquid remains.
-
Finish with sesame oil and seeds
Mix in the sesame oil 1/3 T and toasted sesame seeds 1/3 T, then serve. Refrigerate leftovers at 4°C or below within 2 hours, or within 1 hour if the air temperature exceeds 32°C.
