Garlic Shoots with King Oyster Mushroom

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Yields: 2 Servings Difficulty: Easy Prep Time: 5 Mins Cook Time: 15 Mins Total Time: 20 Mins

Garlic shoots (or garlic scapes) are the stems that grow out of the garlic bulb, and one of my favourite vegetables. If you love garlic, you will love the mild flavour of garlic shoots. Imagine the mellow taste of roast garlic without the pungency, and a juicy crunchy bite—delicious. Garlic shoots are often used in Chinese cuisine, and should be available at your Asian vegetable grocer.

This is a really simple stir fry that is designed to highlight the natural flavour of the ingredients. If you do not have king oyster mushrooms, you can substitute with shiitake or oyster mushrooms.

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Ingredients

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Instructions

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  • Cut the garlic shoot into segments about the length of your thumb. But if they are not all the same length, it's not the end of the world. Slice the king oyster mushroom and chilli. We are not using garlic in this recipe so as not to overshadow the main vegetable.
  • Add 2 tbsp of oil in a non-stick pan over medium-low heat and chuck everything in at the same time. Toss them around then put the lid on the pan. The mushrooms will absorb all the oil at first then start to sweat out their moisture. The heat from below and the moisture in the mushrooms and garlic shoots should cook everything without needing additional water. Remember: Water + Mushrooms = Despair
  • Leaving the lid on, toss the pan around periodically until there is no more steam on the lid. It should take about ten minutes. The surface of the pan should be dry, and the garlic shoots and mushrooms cooked through with a slight browning. If your veggies are burnt but not cooked through, then your stove was too hot.
  • Turn the heat up to medium and add ½ tbsp of soy sauce to taste, tossing well until fully absorbed. Serve with plain rice.

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