Tender Eggplant and Garlic Scape Stir-fry
From the Garden to Your Table: Delicious ‘Eggplant and Garlic Scape Stir-fry’ Recipe, Perfect with Pork and Potato Gochujang Stew!
Create a flavorful ‘Eggplant and Garlic Scape Stir-fry’ using fresh eggplants harvested directly from your garden. This dish is simple yet boasts a deep, satisfying taste.
Main Ingredients- 2 medium fresh eggplants
- 6 stalks fresh garlic scapes
Cooking Instructions
Step 1
First, prepare two fresh, medium-sized eggplants harvested directly from your garden. Produce picked fresh has a distinct vitality that enhances the dish’s flavor.
Step 2
Here are today’s stars: the fresh ingredients harvested from the garden. Just looking at them makes your mouth water, doesn’t it?
Step 3
Prepare the eggplant: Wash the eggplants thoroughly, remove the stems, and cut them into 3 equal segments, about 1.5 inches (3-4 cm) long. Cutting them to a similar length as tteokbokki (rice cakes) makes them easy to eat when stir-fried.
Prepare the garlic scapes: Cut the garlic scapes to a similar length as the eggplant segments.
Begin stir-frying: Heat a pan with a generous amount of cooking oil. First, add the prepared garlic scapes and stir-fry over medium heat until fragrant. Ensure the garlic scapes retain a slight crispness.
Add the eggplant: Once the garlic scapes are slightly cooked, add the prepared eggplant and stir-fry together. Continue cooking until the eggplant absorbs the oil and becomes tender.
Season the dish: When the eggplant and garlic scapes are cooked to your liking, add 1 tablespoon of minced garlic and 2 tablespoons of soy sauce. Stir well to ensure the seasoning is evenly distributed. The rich flavor of the soy sauce will elevate the taste of the dish.
Finishing touch: Finally, sprinkle generously with sesame seeds for an added nutty aroma, completing your delicious Eggplant and Garlic Scape Stir-fry. It’s best enjoyed immediately while hot!
