Cinnamon 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 tender with just enough bite, coated in a savory-sweet glaze built from coconut aminos and apple cider vinegar that feels genuinely restaurant-worthy. Fresh ginger goes in right at the hot pan, blooming for just thirty seconds before everything comes together — that small step makes a big difference in depth of flavor. Turmeric adds a warm, earthy note and a gorgeous golden hue without leaning on any of the spice-blend shortcuts that can sneak unwanted ingredients into your meal. Coconut oil keeps the whole thing dairy-free and gives the scapes a beautiful sear, while a squeeze of lemon at the end brightens everything up. It's a side dish that works alongside grilled proteins, rice bowls, or honestly just eaten straight from the pan.
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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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