Cashew Free Ginger Garlic Scapes
Garlic scapes are one of those farmers' market finds that deserve way more attention than they get, and this stir-fried preparation is the perfect introduction. They come out blistered and bright green with a garlicky punch that's mellowed just enough by the heat, while fresh ginger adds a warm, aromatic kick that makes the whole dish feel alive. Coconut aminos bring a savory, slightly sweet depth without any soy, and a splash of apple cider vinegar keeps everything balanced and bright. The turmeric gives the glaze a gorgeous golden hue and a subtle earthiness that ties all the bold flavors together. This is the kind of side dish that looks impressive on the table but comes together in under ten minutes with a single skillet. Every ingredient here is straightforward and naturally free from tree nuts, so there's no label-reading stress — just clean, vibrant cooking you can feel good about. A squeeze of lemon at the end lifts the whole thing and makes it genuinely hard to stop eating.
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Learn more →Ingredients
4 servings
- 1 lb garlic scapes, cut into 2-inch pieces
- 2 tbsp coconut oil
- 1 tbsp fresh ginger, finely grated
- 2 tbsp coconut aminos
- 1 tsp apple cider vinegar
- ¼ tsp turmeric
- ¼ tsp salt, or to taste
- 1 tsp fresh lemon juice (optional)
Instructions
- 1
Heat the coconut oil in a large skillet over medium-high heat until shimmering and the oil coats the pan.
- 2
Add the garlic scapes and cook, tossing occasionally, until bright green and beginning to blister in spots, about 5–6 minutes.
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