This vibrant stir fry blends the savory flavor of garlic with the sweet, crisp crunch of snap peas that goes great over rice or noodles.
Prep time: 10 minutes | Cook time: 8 minutes | Serves: 2-4
Ingredients
- 10–12 garlic scapes (bulbs removed, cut into 2-inch pieces)
- 2 cups sugar snap peas (stringed)
- 1 red bell pepper, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp honey
- 1 tbsp rice vinegar
- Optional: Toasted sesame seeds and chili flakes for garnish
Instructions
- Prepare the Scapes: If your scapes have the flowery bulb at the end, snip it off (they can be tough). Cut the long, curly stems into uniform 2-inch batons. This ensures they cook evenly.
- Whisk the Sauce: In a small bowl, combine the soy sauce, sesame oil, honey, rice vinegar, and ginger. Set aside.
- The High-Heat Sear: Heat a wok or large cast-iron skillet over high heat with a splash of neutral oil. Once shimmering, add the garlic scapes. Let them sit for 60 seconds without moving them to get a slight char (blistering).
- The Quick Sauté: Toss the scapes and add the snap peas and red peppers. Stir-fry for 3–4 minutes. You want the vegetables to be vibrant and crisp-tender, not limp.
- Glaze: Pour the sauce over the vegetables. It will bubble and thicken almost instantly. Toss for 30–60 seconds until everything is glossy and well-coated.
- Serve: Remove from heat immediately. Sprinkle with sesame seeds and chili flakes. Serve over jasmine rice or rice noodles.
