Garlic Scape, Radish and Chicken Stir-fry

Last Thursday was the first week of that we were able to pick up our CSA share.  Since it is early in the year, our veggies were mainly of the green leafy variety - Kale, swiss chard, spinach, lettuce, green onions, radishes.  A pleasant surprise were the handful of garlic scapes.  We didn't have any last year in our basket so I wasn't expecting any this year

For those that don't know, garlic bulbs send up this curly shoot in the early spring and they are good eating.

Source

Flavor-wise I think they are a cross between an onion and garlic. They make a great pesto but they are also great in a stir fry, which is how we used them in Friday's dinner.  We also were able to use the radishes.  I usually think of them only as a garnish on a salad so this was a new way of eating them for me. 

Garlic Scape, Radish and Chicken Stir-fry
Source:  Fresh Earth Farms
Ingredients
garlic scapes cut into 1″ long pieces
radishes sliced into thin rounds
1 c snow peas (or any other good stirfry type veggies) - Optional
2 boneless chicken breasts
1 bottle of  beer
1/4 c low sodium soy sauce
2 T Worcestershire sauce
2 t onion and garlic powder, each
2T. sesame oil
1 t red pepper flakes (if you like a little heat)
1/2 T. corn starch
1 T cold water

Directions
In a large zip-top bag, pour the beer, soy sauce and Worcestershire sauce.  Add onion and garlic powders and squish around to mix.  Then add sesame oil and pepper flakes.  Place chicken breats in to marinate for several hours. (We left the chicken in the marinade all day and it was just fine.)

Heat wok on medium-high and sauté the chicken pieces on both sides, cooking until just done. Place cooked chicken on plate and cover.

Pour about 1/2 the marinade juice into the wok and bring to a simmer.  Cook marinade for 5-8 minutes so it cooks down. Once cooked down, pour into a small bowl.

While the marinade is cooking down, cut the chicken into bite sized pieces.

Add sesame oil to the wok and heat until shimmering. Cook the garlic scapes for about 2-3 minutes.  Add sliced radishes and your other veggies and toss to coat.  Turn skillet heat down to low and add chicken pieces.

In a mixing cup, mix corn starch and water.  Stir until it’s a thin paste – pour that into the cooked-down marinade and whisk to mix.  Pour the mixture into the skillet.  Toss the fresh veggies and chicken together to coat well. Let cook for 3-5 minutes.

Serve over brown rice and a small salad.

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