Yeast Free Ginger Garlic Scapes
Garlic scapes are one of those farmers' market finds that most people walk past without a second glance, and that is genuinely a shame. These curly, bright green shoots deliver bold garlic flavor with a tender-crisp texture that holds up beautifully in a hot skillet. Coconut aminos stand in for soy sauce here, bringing a savory, slightly sweet depth without any fermented ingredients that could be a concern — a small swap that makes a real difference. Fresh ginger and turmeric add warmth and a gorgeous golden hue, while a splash of apple cider vinegar keeps everything lively and balanced. The whole thing comes together in one pan, finishing with a light glaze that clings to every piece. A squeeze of lemon at the end brightens the whole dish and makes it feel surprisingly restaurant-worthy. Serve it as a bold side or pile it over rice for something more substantial.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!