Gut Friendly Ginger Garlic Scapes
Garlic scapes are one of those farmers' market finds that most people walk past without a second glance, but this stir-fried side dish is a serious reason to grab a bunch. They come out blistered and bright green with a tender-crisp bite, coated in a glossy glaze that hits every note — savory, tangy, and warmly spiced. Fresh ginger and turmeric bring serious anti-inflammatory credentials to the pan, while coconut aminos keep things soy-free and gentle on digestion without sacrificing any of that deep, umami-rich flavor. Apple cider vinegar adds a subtle brightness that ties everything together, and the optional squeeze of lemon at the end lifts the whole dish. Coconut oil handles the high heat beautifully and keeps the ingredient list clean from start to finish. This is the kind of recipe that proves eating in support of your gut doesn't have to mean bland or boring — it just means being a little more intentional about what goes in 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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