Last Updated on September 15, 2020 by Simon Fan
Garlic scapes are the leafless flower stalks that spring from the tops of garlic plants. They’re cut as soon as produced, in order for the plant to send more energy down to the bulb. They have a short season during late spring and early summer.
In many countries, garlic scapes are highly prized for their mild garlic flavor and tender-crisp texture. In China, they’re called suan miao (蒜苗) and are often stir-fried with pork, chicken, eggs, mushrooms, or pressed tofu.
Mushrooms pair particularly well with garlicky flavor, which is why I’ve included them in my omelet recipe below. I use beech mushrooms for this dish, as they add a slightly crunchy texture to the omelet. Feel free to use any mushroom of your choice—or better yet, a mix of several varieties.
Full of umami flavor, oyster sauce brings depth and richness to this meatless dish. If you prefer, you can substitute vegetarian stir-fry sauce, which contains mushroom extract and works beautifully in this dish.
There are many ways to make an omelet; this recipe makes a flat one on the stovetop.
Garlic scape omelet with beech mushrooms and oyster sauce
Serves 2
Ingredients
4 large eggs
1 teaspoon Shaoxing wine
½ teaspoon salt
Freshly ground black pepper
1 tablespoon vegetable oil
8 oz (230 g) garlic scapes, flower pods and tough ends removed, and cut into 1-inch (2.5 cm) pieces
3 oz (85 g) brown beech mushrooms
1 teaspoon oyster sauce or vegetarian stir-fry sauce
1 scallion, thinly sliced
Directions
- In a bowl, beat the eggs until smooth, then mix in the wine, salt, and a few grinds of pepper. Heat the oil in a 10- or 12-inch nonstick pan over medium-high heat until hot. Add the garlic scapes and stir-fry for 2 minutes. Add the mushrooms and continue to stir-fry for 1 minute. Season to taste with salt and pepper.
- Reduce the heat to medium-low and shake the pan to spread the scapes and mushrooms evenly. Pour the eggs over them and tap the pan gently to distribute the eggs. Cover and cook, shaking the pan from time to time, until the top of the omelet is just set, about 8 minutes.
- Drizzle the oyster sauce over the omelet and garnish with the scallion.
- Cut the omelet into wedges, and serve hot or at room temperature.
