Thursday

Garlic Scapes

Once a week is Vegetarian day! So at Whole Foods I came upon these beautiful long, curly, green cables called garlic scapes. What in the world are these things? So, I quickly googled it on my blackberry and Voila! Garlic scapes are the stems that rise from the head of the garlic, they have a mild garlic taste and have many purposes. Apparently, it makes a great pesto but, instead I chose to keep them whole, long, curly and dramatic in a stir fry. Here's what I did:

Ingredients: (serves 2-3 people)
1lb garlic scapes ($4.99lb)
1 package extra-firm tofu
1 large or 2 medium whole portobello mushrooms per person
1/2 cup Soy Vay Island Teriyaki sauce
1 egg per person
Canola oil
Quinoa
-
1. Cook 1 cup quinoa according to package. Cooked will be approx 3 cups (there will be leftovers)
2. Cut tofu in 1 inch squares
3. In a fry pan add Canola oil to coat pan. Stir fry tofu to brown, then set aside.
4. In a deeper frying pan or large pot or wok add Canola oil to coat bottom and on med/high heat quickly sear Portabello Mushrooms then remove mushrooms and set aside.
5 Add the whole garlic scapes and stirfry quickly, add 1/4 cup of water to scapes in pan and cover with a lid to steam the scapes through. (approx 4 minutes)
6. Uncover and add Island Teriyaki sauce and tofu into the pan with scapes and allow sauce to reduce a bit to thicken and stir to coat scapes and tofu.
7. Fry an egg sunny side up, add salt and pepper.
-
Plate:
A tight scoop of Quinoa in center of plate/Mushrooms on sides/Garlic scapes on-top/Tofu set around/Egg on top of Quinoa.
Se Magnifique!

3 comments:

  1. Yum...I love mushrooms and garlic is delicious. This recipe looks easy and good.

    ReplyDelete
  2. Scapes are good cooked but so much (in my opinion) better raw. try them in salad like scallions. yum.

    ReplyDelete