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

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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.

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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!