Garlic Stems?

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Brian Tuite
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Garlic Stems?

#1 Post by Brian Tuite » June 27th, 2020, 9:09 am

I know they are referred to as garlic scapes on some varieties but this is different garlic. I picked 6 head from my garden this morning and while cleaning them I felt it a waste to toss the stems as they could be of use. Can I use these in a similar way to say leeks or green onions to add a mild garlicky flavor wthout the bulb? I was planning on using them in place of green onions in my jerk chicken marinade today. Any other uses for these? They are about as big around as my fingers.

TIA!
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Last edited by Brian Tuite on June 27th, 2020, 11:04 am, edited 1 time in total.
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Re: Garlic Stems?

#2 Post by Todd Hamina » June 27th, 2020, 9:42 am

When I lived in Changsha, Hunan PRC our cook would loosely chop them and the wok them up with garlic and red pepper flakes. Hot and delicious.
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Re: Garlic Stems?

#3 Post by Philip Liao » June 27th, 2020, 10:28 am

Brian Tuite wrote:
June 27th, 2020, 9:09 am
I know they are referred to as garlic scapes on some varieties but this is different garlic. I picked 6 head from my garden this morninnd while cleaning them I felt it a waste to toss the stems as they could be of use. Can I use these in a similar way to say leeks or green onions to add a mild garlicky flavor wthout the bulb? I was planning on using them in place of green onions in my jerk chicken marinade today. Any other uses for these? They are about as big around as my fingers.

TIA!

1B710399-A908-4981-8903-C750008D99CE.jpegAB7AD553-EE8D-4593-AEDE-ADE9C5CEC365.jpeg
Yes can use them like green onions, which is to say don’t overcook it. They’re highly coveted in Chinese cuisine and often used in stir frys like double cooked pork belly. Also great in sauces as well. I like them most raw and paired with Karasumi - Japanese bottarga.
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Re: Garlic Stems?

#4 Post by Chris Blum » June 27th, 2020, 10:36 am

They are pretty flexible. Last week I used some scapes to stuff a grilled fish. The rest I trimmed the tips and grilled w olive oil and salt... those were awesome.
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Re: Garlic Stems?

#5 Post by Brian Tuite » June 27th, 2020, 11:03 am

Glad to hear it, thanks to all for the suggestions. I’ll put some in my Jerk Chicken tonight and I may have to do another Hanger Steak stir fry this weekend to use the rest up. [berserker.gif]
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Re: Garlic Stems?

#6 Post by Joe W i n o g r a d » June 27th, 2020, 11:27 am

Philip Liao wrote:
June 27th, 2020, 10:28 am

Yes can use them like green onions, which is to say don’t overcook it. They’re highly coveted in Chinese cuisine and often used in stir frys like double cooked pork belly. Also great in sauces as well. I like them most raw and paired with Karasumi - Japanese bottarga.
This is awesome info. I had twice cooked pork last week from my local Szechuan house and thought they were leeks.

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Re: Garlic Stems?

#7 Post by Philip Liao » June 27th, 2020, 12:19 pm

Joe W i n o g r a d wrote:
June 27th, 2020, 11:27 am
Philip Liao wrote:
June 27th, 2020, 10:28 am

Yes can use them like green onions, which is to say don’t overcook it. They’re highly coveted in Chinese cuisine and often used in stir frys like double cooked pork belly. Also great in sauces as well. I like them most raw and paired with Karasumi - Japanese bottarga.
This is awesome info. I had twice cooked pork last week from my local Szechuan house and thought they were leeks.
You know, they probably were leeks. It's hard to source the scapes/shoots in the US so a lot of Chinese restaurants use leeks instead. But in Szechuan they're definitely using scapes.
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Re: Garlic Stems?

#8 Post by c fu » June 30th, 2020, 10:56 pm

Typically they are sold as green garlic, when the garlic itself is immature and the stem/leaves are soft. THey have the same flavor profile as a mild garlic. Love em. I also love the garlic bulb when it's young, mild and wonderful texture. I just slice them like i'm slicing a vegetable with most of the skin on
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Re: Garlic Stems?

#9 Post by Sarah Kirschbaum » July 1st, 2020, 4:32 am

c fu wrote:
June 30th, 2020, 10:56 pm
I also love the garlic bulb when it's young, mild and wonderful texture. I just slice them like i'm slicing a vegetable with most of the skin on
Oh yes! The skin around each clove is thicker, too, not papery. I just did 5 heads of garlic confit out of the young ones - great stuff.

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Re: Garlic Stems?

#10 Post by Chris Foley » July 1st, 2020, 10:09 am

I've used garlic scapes in pesto instead of garlic cloves.
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Re: Garlic Stems?

#11 Post by b. c@stner » July 1st, 2020, 6:40 pm

I add scapes to my sautéed Brussels sprouts.
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