Garlic Scapes have many uses. They work well as a main dish or on the side.
- Medium or long-grain white rice - 1 cup
- Pineapple - 1 peeled, quartered lengthwise & cored
- Ginger - 1 tbsp minced peeled
- Vegetable Oil - 1 tbsp
- Soy Sauce - 1 tbsp, plus a splash for the salsa
- Chinese five-spice powder - 1/2 tsp
- Fresh Garlic Scapes - 3 - chopped
- Bone-in pork sirlion chops - 4 (1/2
- Red Pepper Flakes - pinch, more to taste
1) Combine the rice and 1 2/3 cups water in a medium saucepan and bring to a boil. Cover, reduce the heat to low and cook until the rice is tender and the water is absorbed, about 15 minutes. Remove from the heat and let stand until ready to serve.
2) Meanwhile, cut off a 2" piece of the pineapple and grate it on the coarse holes of a box grater into a large bowl. Stir in the ginger, vegetable oil, 1 tbs soy sauce and 1/4 tsp five spice powder. Add the garlic scapes and pork chops and turn to coat; let marinate at room temperature, 10 minutes. Rub the remaining pineapple with the remaining 1/4 tsp five-spic powder.
3) Preheat a grill to medium high. Grill the pork chops until just cooked through, about 3 minutes per side. Grill the garlic scapes and pineapple, turning occasionally, until charred, about 3 minutes.
4) Roughly chop the pineapple and garlic scapes and transfer to a bowl. Add the red pepper flakes and a splash of soy sauce and toss. Serve the pork chops with the pineapple salsa and rice.
Another delicious recipe from the kitchen of The Garlic Box