Scapes appear in many Chinese dishes, none more delicious than this one to serve over rice or noodles. You can substitute green beans or green onions for the scapes.
- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2004
In bowl, whisk together soy sauce, cornstarch, ginger, sesame oil, garlic and pepper. Cut beef across the grain into thin strips. Add to bowl and toss to coat; let stand for 15 minutes.
Meanwhile, in pot of boiling salted water, cook garlic scapes until tender-crisp, 2 minutes. Drain and refresh under cold water; drain and pat dry. Set aside.
Wearing rubber gloves, cut hot pepper in half lengthwise; seed and finely slice. In wok or large deep skillet, heat 1 tbsp (15 mL) of the oil over high heat; stir-fry beef, in batches and using remaining oil as necessary, until browned yet still pink inside, about 2 minutes. Transfer to bowl.
Add hot pepper and salt ; stir-fry for 1 minute. Return scapes, beef and any accumulated juices and stock to pan; stir-fry until hot, about 1 minute.
Nutritional facts <b>Per serving:</b> about
- Sodium 791 mg
- Protein 27 g
- Calories 256.0
- Total fat 12 g
- Cholesterol 54 mg
- Saturated fat 2 g
- Total carbohydrate 9 g
- Iron 29.0
- Folate 19.0
- Calcium 7.0
- Vitamin A 5.0
- Vitamin C 23.0