Savory Stir-Fried Garlic Scapes and Anchovies in Soy Sauce
Soy Garlic Scapes Anchovy Stir-fry: A Seasonal Side Dish
Hello! I’m Ryu-i, a Naver Food influencer.^^ Garlic scapes, commonly found in supermarkets around this time of year, make a delicious sweet and savory side dish when simmered in soy sauce. It’s a dish that truly complements rice! I was so pleased to find it turned out just as delicious as I remembered from a year ago. Be sure to make this before the season for garlic scapes passes!
Main Ingredients
- 200g fresh garlic scapes
- 100g crispy stir-fried anchovies (dried anchovies for broth)
- 20 cloves garlic, thinly sliced
- 4 Tbsp cooking oil
Seasoning
- 2 Tbsp soy sauce
- 1.5 Tbsp oligosaccharide (for shine and sweetness)
- 5 Tbsp water
- 1 Tbsp sugar
- 3 Tbsp sesame oil (for finishing)
- Sesame seeds, to taste
- 2 Tbsp soy sauce
- 1.5 Tbsp oligosaccharide (for shine and sweetness)
- 5 Tbsp water
- 1 Tbsp sugar
- 3 Tbsp sesame oil (for finishing)
- Sesame seeds, to taste
Cooking Instructions
Step 1
To preserve the fresh flavor of the garlic scapes, trim off the part above where the flower stalk begins to emerge.
Step 2
Proper cleaning is key! Soak the garlic scapes in water with 1 Tbsp of vinegar (not included in the recipe amount) for a short while. Then, rinse them thoroughly under running water, shaking them to remove any dirt or debris. Aim for at least 3 rinses to ensure they are perfectly clean.
Step 3
If using dried anchovies for broth, carefully remove their heads and guts, as these can impart a bitter taste. Splitting the anchovies in half will help them absorb the seasoning better. Thinly slice the garlic for stir-frying.
Step 4
Trim any rough ends from the prepared garlic scapes and cut them into manageable lengths of about 4-5 cm. Pieces that are too long can be awkward to stir-fry and eat.
Step 5
The secret to crispy anchovies! Place the anchovies in a dry pan (no oil) over low heat and stir-fry slowly. Continue until the fishy smell dissipates, a nutty aroma emerges, and they become nicely crispy. This slow process is crucial for texture.
Step 6
To maintain the anchovies’ crispiness, spread them out on a wide plate to cool completely. Cooling them allows the moisture to evaporate, keeping them crunchy.
Step 7
Add the 4 Tbsp of cooking oil to the pan and add the sliced garlic. Sauté over medium-low heat, as if deep-frying, until the garlic is fragrant and lightly golden brown. Be careful not to burn the garlic.
Step 8
Once the garlic is golden, add the cut garlic scapes to the pan. Stir-fry them briefly, coating them with the oil, until they slightly soften. This initial stir-fry helps them absorb flavors.
Step 9
Now it’s time for the delicious sauce! Add 2 Tbsp soy sauce, 1.5 Tbsp oligosaccharide, and 5 Tbsp water to the pan. Mix everything well.
Step 10
Simmer over medium-low heat, allowing the flavors to meld and the sauce to reduce. Stir occasionally with a spatula until the sauce becomes thick and coats the ingredients. This process should take about 5-7 minutes.
Step 11
When the garlic scapes are about 90% cooked and tender, add the pre-stir-fried and cooled anchovies. Gently toss to combine. Stir-fry quickly for just about 30 seconds to avoid making the anchovies soggy.
Step 12
Finally, turn off the heat. Stir in 1 Tbsp sugar and 3 Tbsp sesame oil until evenly distributed and glossy. Sprinkle with sesame seeds for a beautiful finish. Your delicious Soy Garlic Scapes and Anchovy Stir-fry is ready!
