Stir-fried garlic stems (Qīngchao sùantái) from All Under Heaven: Recipes from the 35 Cuisines of China (page 37) by Carolyn Phillips

  • peanut oil
  • Shaoxing rice wine
  • garlic stems

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rionafaith on May 28, 2017

    My first time cooking garlic scapes/stems, and this was a great super simple preparation. I actually ended up stir frying them for about 5 minutes, and they could have used a minute or two more, but maybe mine were a bit woodier than the author's.

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