Our fridge is just brimming with vegetables, it’s hard to keep up to all the abundance. Right now there are so many delicious, delicate greens and crunchy radishes sprouting forth. I love how easy it is to eat fresh salads all the time. We hardly eat salad in the winter, it just doesn’t make sense to buy these plastic sealed salad mixes which take so much energy to package and ship across the world. Of course, it’s a nice luxury to be able to eat spinach in the middle of december, but something about it feels a bit odd. Eating with the seasons enables us to stay connected to our nourishment. Delighting in the arrival of treasured vitamin packed spring greens, instead of just assuming they are always going to be available. There’s nothing like the freshness of vegetables that were just plucked out of the ground, your ground, the ground you walk on everyday.
The shape of garlic scapes is akin to what I wish my handwriting looked like. Naturally curvy and tapering off into long elegant wisps. Filled with promise, and a springy rendition of earthy garlic pungency. A highly underrated vegetable, which many people don’t even use. Last year, working in a restaurant, someone brought us a black garbage bag full of garlic scapes that they couldn’t use. It was great! I added them to everything I would normally add garlic to and more. Something I did to preserve them where I worked, was to make garlic scape paste and add it to soups, stir fry, omelettes, marinades, you could mix it with salt and have a unique garlic scape salt blend.
This is a stir fry of summers earliest treasures straight from the ground. Radish, daikon, bok choy, mizuna, mustard greens, baby leeks,swiss chard, garlic scapes and local oyster mushrooms with a perfectly runny egg on top. Chili garlic stir fry is a super simple dish to make whenever you want to throw together beautiful vegetables to unite in a savoury tangy asian sauce.
- 1 daikon radish, sliced
- 4 radishes, sliced
- 4 garlic scapes, finely chopped or pulsed
- 1 lrg swiss chard leaf
- a few mizuna, mustard and or other spicy greens, chopped
- 2 regular bok choy, dived at the base into segments
- 6 oyster mushrooms, sliced
- a handful of baby leeks or green onion
- 1 garlic clove
- 1 Tbs sambal indonesian chili sauce
- 1 tsp sesame oil
- 1 tsp sesame seeds plus some for garnish
- 2 Tbs coconut aminos or gluten free tamari
- 1/2 cup coconut milk or stock or water
- 2 eggs or 1 per person
- In a wok or large frying pan add sesame oil, samba, seeds, tamari, coconut milk or other liquid and garlic, heat until this starts to simmer.
- Add garlic scapes, leeks or onions, mushrooms and bok choi. Cover for 5 minutes on low.
- In a separate pan, fry an egg per person.
- Add radish, daikon and other greens, mix well and cook on high for about 3 minutes, you still want everything to be nice and tender.
- Top with sesame seeds and a fried egg