Nitrate & Nitrite 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 version is a seriously satisfying way to use them. They blister and char at the edges in a hot skillet, turning tender while keeping just enough bite to feel substantial. Fresh ginger goes in next, blooming in the coconut oil for about thirty seconds until the whole kitchen smells incredible. Coconut aminos bring a savory, umami-rich depth without any of the additives or preservatives you'd find in conventional soy sauce or bottled stir-fry sauces — making this a clean, worry-free option for anyone avoiding cured or processed ingredients. A splash of apple cider vinegar and a pinch of turmeric round everything out into a glossy, golden glaze that clings to every piece. A squeeze of lemon at the end lifts the whole dish and keeps it bright. Serve it as a bold side, toss it over rice, or eat it straight from the pan — no judgment.
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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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