Garlic scapes are like June’s gift to the world. They are part of the garlic plant that grows out of the top (whereas the head of garlic grows underground), and you can only harvest them once a season. They are basically garlicy gold. I was lucky enough to pick up some of them, along with some baby bok choy from the farmers market this week.

Sooo I know the bok choy looks a little sad and wilty in this picture. I had to walk home when it was quite hot, but UGLY PRODUCE IS FINE! Join the revolution against buying perfect looking (and usually bland tasting) produce. Nature isn’t perfect people!

Anyway, food activist crusade over. Time to cook. We’re going to season these veggies up with some ginger and a sweet and sour sauce.

Start by making the sweet and sour sauce. This sounds fancy and complicated, but it’s really just three ingredients you probably already have at home. Combine soy sauce, lemon juice, and honey in a bowl. Voila! Sweet and sour.

Next, finely chop the scapes as you would scallions. I had to slice the scapes one at a time because they’re curly q’s to say the least. Must have gotten their curves from their mama. While you’re at the cutting board, mince the ginger.

Add the garlic scapes and ginger to a pan with a bit of canola oil. Let them cook for about a minute or until very fragrant.

Trim the ends of the baby bok choy, rinse thoroughly, and add the leaves into the pan.

Pour the sauce over the bok choy and let simmer for about 3-5 minutes. The stalks should become tender and the leaves wilted. Think: sautéed spinach.

Serve immediately and enjoy the simple, refreshing tastes of summer!

 

Sweet and Sour Bok Choy with Garlic Scapes

Serves: 2

Level: Easy

Ingredients: 

Two heads baby bok choy, ends trimmed

1/4 cup garlic scapes, thinly sliced

2 in piece of ginger, minced

1 T canola oil

For the sauce:

3 T soy sauce

The juice of one lemon

1 T honey

 

Combine the soy sauce, lemon juice, and honey in a bowl. Set aside.

Heat canola oil in a large pan over medium heat. Add the garlic scapes and ginger. Cook until fragrant, stirring frequently. Add bok choy and sauce. Sauté for 3-5 minutes or until stalks are tender and leaves are wilted. Enjoy!