Garlic Scapes with Chicken

Garlic scapes are in season now and we cook garlic scapes at least twice a week. Everyone in the family likes the flavour and texture of this wonderful produce. Here is one of the recipes and you can substitute chicken with either beef or pork.


  • 8 oz. Skinned, boneless chicken breast
  • 1/4 egg white beaten
  • 2 teaspoons cornstarch
  • 1 pound of garlic scapes
  • 1-1/2 cups of vegetable oil
  • 1 tablespoon shredded ginger
  • 2 scallions shredded
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 2 tablespoons dry sherry
  • 1 tablespoon light soy sauce
  • 1/2 cup chicken stock
  • 1/4 teaspoon roasted sesame oil


  • Cut chicken into slices about 1 inch thick then cut each slice into strips.
  • Combine with a pinch of salt, egg while, sherry and cornstarch.
  • Cut garlic scapes into one-inch pieces
  • Heat a deep saucepan over high heat.
  • Add oil and heat until hot and turn off the heat.
  • Blanch the chicken in oil for one minute.
  • Stir to separate the shreds then remove and drain.
  • Pour the oil from pan leaving 2 tablespoons.
  • Reheat the reserved oil over high heat until very hot and stir-fry the
  • ginger, scallion, and garlic scapes for one minute.
  • Add salt and sugar, blend well, and then add the chicken with soy sauce and stock
  • Stir thoroughly, cover pan with lid and simmer for ten minutes until all liquid evaporates, sprinkle with sesame oil to serve.

Recipe by Lita Wong

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