Shellfish 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 the perfect introduction. They come out blistered, tender, and coated in a glossy glaze built from coconut aminos, fresh ginger, and a touch of turmeric — bold, savory, and just a little bright. The coconut aminos do the heavy lifting here, delivering that deep umami hit without any soy or hidden seafood-derived additives that can sneak into store-bought sauces. A splash of apple cider vinegar keeps everything balanced, and the optional squeeze of lemon at the end lifts the whole dish. It comes together in a single skillet in well under fifteen minutes, making it an easy weeknight side that still feels a little special. Serve it alongside grilled chicken, rice, or anything that could use a punchy, aromatic companion.
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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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