For the first time, to my delight, I’ve found garlic scapes in one of my local shops. They are thicker than Chinese garlic stems (suan tai è’œè–¹ , suan miao è’œè‹— ,Â suan xin è’œèŠ¯ – they have different names in different parts of China), with much larger bulbs, but have a similar flavour. Of course I cooked them in my favourite Sichuanese way, stir-frying them with a little streaky smoked bacon. With wok-scrambled eggs and a beansprout salad, they made a glorious lunch.
These scapes come from The Garlic Farm on the Isle of Wight, just off the coast of southern England.