Garlic Scape and Dried Anchovy Stir-Fry: A Spring Delight!
The Best Spring Side Dish: Garlic Scape and Dried Anchovy Stir-Fry (Made with Homegrown Scapes!)
I received some incredibly fresh garlic scapes, grown with care by a friend, and decided to make a delicious stir-fry with dried anchovies. The result was so wonderfully tasty that I’m excited to share this recipe with you all! Make sure to prepare this delightful dish when garlic scapes are in season. Their crisp texture and savory anchovies create a perfect harmony!
Main Ingredients- 200g fresh garlic scapes
- 2 measuring cups of medium-sized dried anchovies (gutted)
Seasoning Ingredients- 2 Tbsp soy sauce for braising
- 2 Tbsp gochujang (Korean chili paste)
- 1/2 Tbsp minced garlic
- 1 Tbsp oligosaccharide (for shine and sweetness)
- 1 Tbsp sugar (for added sweetness)
- 1 Tbsp maesilcheong (green plum syrup) (for enhanced flavor and umami)
- 1 red chili pepper (for color and mild spice)
- A pinch of sesame oil (for nutty aroma)
- A pinch of sesame seeds (for garnish and nutty flavor)
- 2 Tbsp soy sauce for braising
- 2 Tbsp gochujang (Korean chili paste)
- 1/2 Tbsp minced garlic
- 1 Tbsp oligosaccharide (for shine and sweetness)
- 1 Tbsp sugar (for added sweetness)
- 1 Tbsp maesilcheong (green plum syrup) (for enhanced flavor and umami)
- 1 red chili pepper (for color and mild spice)
- A pinch of sesame oil (for nutty aroma)
- A pinch of sesame seeds (for garnish and nutty flavor)
Cooking Instructions
Step 1
First, let’s prepare the fresh garlic scapes. Since they were homegrown, they’re extra fresh and promising!
Step 2
You’ll need about 200g of garlic scapes and medium-sized dried anchovies. It’s important to remove the heads and guts from the anchovies beforehand to ensure a clean, savory flavor without any fishiness.
Step 3
Measure out approximately 2 cups of the prepared anchovies using a measuring cup. Having the right ratio of anchovies to garlic scapes is key to a balanced taste.
Step 4
Cut the garlic scapes into bite-sized pieces, about 5cm long. Bring a pot of water to a boil with 1 Tbsp of coarse salt. Briefly blanch the cut garlic scapes for about 30 seconds to 1 minute – just enough to retain their crispness while removing any raw taste. Immediately rinse them under cold water and drain thoroughly to remove excess moisture.
Step 5
Now, let’s toast the anchovies to enhance their nutty flavor and eliminate any fishy smell. Heat a dry pan over medium-low heat. Add the prepared anchovies and stir continuously for 1-2 minutes until they are lightly toasted and aromatic. Be careful not to burn them.
Step 6
Push the toasted anchovies to one side of the pan, or temporarily remove them. Add a little cooking oil (like olive oil) to the pan, then add the blanched garlic scapes and stir-fry them together with the anchovies. This step adds depth to the flavor of the garlic scapes.
Step 7
Since the garlic scapes have already been blanched, they don’t need to be cooked for a long time. Add all the prepared seasoning ingredients (soy sauce for braising, gochujang, minced garlic, oligosaccharide, sugar, and green plum syrup) to the pan. Stir-fry over medium heat, ensuring the ingredients are evenly distributed and coat the garlic scapes and anchovies with a glossy glaze. Keep an eye on it to prevent the sauce from burning.
Step 8
Almost done! Thinly slice the red chili pepper diagonally and add it to the pan. Stir-fry briefly to add vibrant color and a hint of spice.
Step 9
Just before turning off the heat, drizzle in some sesame oil for a fragrant finish, and sprinkle generously with sesame seeds. Your delicious Garlic Scape and Dried Anchovy Stir-Fry is now complete! It makes a fantastic side dish that keeps well and is perfect with rice. It’s surprisingly easy to make, so give it a try! ^^
