Wheat 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 and tender with just a little bite left, coated in a glossy, savory glaze that hits every note you want from a quick vegetable side. Coconut aminos stand in beautifully for soy sauce here, delivering that deep umami flavor without any wheat or gluten concerns — no label-reading required. The fresh ginger gets a quick bloom in the hot oil before everything comes together, which gives the dish a bright, aromatic backbone that pairs perfectly with the earthy scapes. A splash of apple cider vinegar and a squeeze of lemon lift the whole thing so it never feels heavy. This comes together in under ten minutes and works alongside grilled proteins, over rice, 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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