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Recipe: Garlic Scape Stir-Fry With (or without) Pork

From CSA members Doug and Jennifer


Garlic scapes
Chopped Pork (Optional)
Slivered ginger
2-3 tsp Soy Sauce
1-2 tsp Rice Wine (or dry sherry)
Corn starch (to thicken sauce)
Sugar (optional)
Sesame oil 
Cilantro (optional)

Cut garlic scapes into 3 inch lengths. Heat a wok until really really hot, add oil, stirfry until the vegetable has little burned spots but is not yet fully cooked. Dump out into a bowl.

Add more oil, then put in a smallish amount of pork, just enough to flavor the scapes, thinly cut along the grain (1/4 inch shoestrings are nice, put some oil on the meat and mix around with your hands to ease separation), and a teaspoon or so of slivered ginger. Toss in the wok until cooked through, preferably until a bit dark and crisp on the edges, but this is hard to achieve in a home kitchen unless you divide the meat into batches.

Add the garlic scapes back into the wok then toss in a mix of a few teaspoons soy sauce, a little less than that of chinese rice wine (or substitute dry sherry), a spoonful of well mixed in cornstarch, less if you don't like it thick, maybe sugar depending on the audience. Thicken sauce while constantly mixing all together, put in serving bowl, sprinkle top with a tiny dash of sesame oil and/or some chopped cilantro.

Should be crunchy, smoky, garlicy-sweet and chewy. Yum.

Serve with rice and stir-fried greens.

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