Garlic Scapes always look a little like visitors from a strange place and time, but when they’re making the wild arching double-curls that say they’re ready to be picked against a backdrop of pea flowers and other early bloomers, I really wonder what’s gotten into my garden. More likely global warming than an alien invasion. And I can’t help but notice the irony of offering a recipe, in a blog about local and seasonal cooking as a way in part to lower the carbon footprint of our food, that depends on a combination brought to us by global warming. This dish would work well with garlic cloves too, but as long as baby bok choy and garlic scapes are appearing side by sides in our gardens and farmers’ markets and csa bags, I hope I'm not too much of a Polyanna if I say, we might as well enjoy them.
Baby Bok Choy with Garlic Scapes
2 T toasted or black sesame oil
6-8 garlic scapes
4 heads of baby bok choy
½ tsp. salt
Finely chop the garlic scapes. Wash and very cut the larger baby bok choy leaves in two or three. Heat the oil until very hot and beginning to smoke in a large pan or wok. Toss in chopped scapes and cook, stirring until the just begin to brown, about 2 minutes. Toss in bok choy and salt and cook, stirring, until the leaves begin to wilt, about 2 minutes. Serve immediately.