Snap Pea and Scape Stir-Fry

June 23rd, 2010

1 cup whole snap peas
(strings removed)
4 teaspoon garlic scapes, diced finely
2 teaspoon cornstarch
1 tablespoon sesame oil
1 tablespoon brown sugar
1 small pinch black pepper
1 fl. oz. water
1 fl. oz. soy sauce
~ In a small mixing bowl, toss snap peas and cornstarch together to coat
evenly, shaking to remove excess.
~ Place a sauté pan over high heat and allow it to become quite hot. Next,
add the sesame oil and swirl in the pan to coat evenly. Just as the oil
begins to smoke, add the diced garlic scapes and toss in the pan for 5-10
seconds before adding the cornstarch-coated snap peas and black
pepper. Toss together over the heat for another thirty seconds before
removing the pan from the heat and adding the water, soy sauce, and
brown sugar.
~ Using a heat-resistant spatula or wooden spoon, scrape the bottom of
the pan and stir frequently (1-2 minutes), until liquid looks consistent and
slightly thickened.

Cook’s Column
By Silias Conroy
(workshare and sous chef at Elk Creek Cafe)