Garlic Scapes with Fluffy Eggs
A quick and vibrant stir-fry that pairs tender-crisp garlic scapes with soft, scrambled eggs. The silky sauce clings to every bite, making this a family favorite in Chinese home cooking.
Story
Garlic scapes are the flowering stalks of garlic plants, and they have a mild, fresh garlic flavor with a satisfying crunch when cooked properly. This dish comes together in minutes, making it perfect for busy weeknights.
Ingredients
garlic scapes
200g, cut into 1-inch pieces
eggs
3 large
garlic cloves
3, finely minced
Thai chilies
2-3, sliced (adjust to heat preference)
vegetable oil
3 tablespoons, divided
cornstarch
1 tablespoon
water
3 tablespoons
salt
to taste
light soy sauce
1 tablespoon
Instructions
1
Beat and cook the eggs
Crack the eggs into a bowl and beat until well combined. Heat 2 tablespoons of oil in a wok or large skillet over medium-high heat. Pour in the eggs and let them set for a moment, then gently push them around until they're softly scrambled into small curds. Remove from the pan and set aside.
2
Toast the aromatics
Add the remaining tablespoon of oil to the wok if needed. Reduce heat to medium-low and add the minced garlic and sliced chilies. Stir until fragrant, about 30 seconds—don't let the garlic burn.
3
Stir-fry the garlic scapes
Turn the heat back up to high. Add the garlic scapes and stir-fry vigorously for 2-3 minutes until they're bright green and just tender-crisp. You want them to retain a slight snap.
4
Combine and sauce
Return the eggs to the wok. In a small bowl, mix the cornstarch with water until smooth, then drizzle over the dish. Add the soy sauce and season with salt. Toss everything together and cook for another minute until the sauce turns glossy and coats the ingredients.
5
Serve immediately
Remove from heat and serve hot over steamed rice. The sauce should be thick enough to cling to the scapes and eggs.
