Recipe: Orange Spinach with Garlic Scapes and Chinese Sausage

Jun 25, 2011 by     4 Comments    Posted under: Main Course Recipes, Recipes
Orange Spinach with Garlic Scapes and Chinese Sausage

Orange Spinach with Garlic Scapes and Chinese Sausage

I built this recipe off my Wok Fried Spinach with Garlic dish, but it was inspired by the delicious garlic scapes growing in my garden.  It took a few tries to get just right, but I think I finalized it during lunch today.  Do try this; it is quite tasty.

The recipe calls for garlic scapes, which are the flower stalk of a maturing garlic plant.  The scape grows in fun corkscrew shapes, has a sweet and mild garlic flavor, and has a texture much like Chinese long beans and asparagus.  They can be eaten raw in salads or cooked in dishes like today’s recipe.  You can sometimes find garlic scapes for sale in farmers markets, but the best place to get them is out of your own garden.  Read my post, How to Plant and Grow Garlic for more information.

Garlic Scapes

Garlic Scapes

 

Orange Spinach with Garlic Scapes and Chinese Sausage Recipe

  • Roughly 8 cups chopped mature spinach
  • 10 Garlic Scapes, chopped into 1 inch pieces (if not available, substitute with 1 cup garlic chives)
  • Juice of 1/2 large orange
  • Zest of 1/2 large orange
  • 2 tablespoons Hoisin Sauce
  • 2 teaspoons sugar or honey
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon Chinese Black Vinegar (click for description and substitution)
  • Pinch of red pepper
  • Salt and black pepper to taste
  • 2 tablespoons vegetable or canola oil
  • 1 Chinese or chorizo sausage link, sliced
  • 1/8 teaspoon Chinese Five Spice Powder
  • 3/4 tablespoon soy sauce
  • 3 Asian Pickled Green Chilies, sliced (optional)
  • 1 cup uncooked jasmine rice

How to Cook Orange Spinach with Garlic Scapes and Chinese Sausage Recipe

Cook rice according to packaging instructions.  While rice is cooking, heat wok over high heat until very hot.  Add 1 tablespoon of oil and the garlic scapes.  Stir fry scapes until skin wrinkles and starts to caramelize, roughly 2-3 minutes.

Stir Fry Garlic Scapes Until They Start to Caramelize

Stir Fry Garlic Scapes Until They Start to Caramelize

While scapes are cooking, combine orange juice, orange zest, hoisin sauce, sugar, sesame oil, black vinegar, and red pepper in bowl and stir to combine and dissolve sugar.  After scapes have cooked, add liquid mixture to them and allow to boil and reduce for roughly 30 seconds.  The liquid should just begin to thicken.

Add Orange Sauce and Allow to Reduce Slightly

Add Orange Sauce and Allow to Reduce Slightly

Add spinach and stir fry with the scapes and liquid until spinach is thoroughly wilted and stalks are tender, roughly 3-4 minutes.  Remove from wok and place in a bowl.  Set aside.

Stir Fry Spinach until Wilted and Tender

Stir Fry Spinach until Wilted and Tender

Add remaining tablespoon of oil to the wok, and add sausage once oil begins to smoke.  Season sausage with Five Spice Powder and brown on both sides.  Once browned, add soy sauce and green chilies, and stir fry until most of the soy sauce has been evaporated, roughly 1 minute.  Remove from heat and place over rice with the Orange Spinach and Garlic Scapes.  Or skip the sausage entirely and have a delicious vegetarian meal.

Serves 2

Orange Spinach with Garlic Scapes and Chinese Sausage Over Rice

Orange Spinach with Garlic Scapes and Chinese Sausage Over Rice

 

Recipe by Jothan Yeager, June 2011

 

 

Recipe: Orange Spinach with Garlic Scapes and Chinese Sausage
 
I built this recipe off my Wok Fried Spinach with Garlic dish, but it was inspired by the delicious garlic scapes growing in my garden. Do try this; it is quite tasty.
Author:
Recipe type: Main Course
Cuisine: Asian
Servings: 2

Ingredients
  • Roughly 8 cups chopped mature spinach
  • 10 Garlic Scapes, chopped into 1 inch pieces (if not available, substitute with 1 cup garlic chives)
  • Juice of ½ large orange
  • Zest of ½ large orange
  • 2 tablespoons Hoisin Sauce
  • 2 teaspoons sugar or honey
  • ½ teaspoon sesame oil
  • ½ teaspoon Chinese Black Vinegar
  • Pinch of red pepper
  • Salt and black pepper to taste
  • 2 tablespoons vegetable or canola oil
  • 1 Chinese or chorizo sausage link, sliced
  • ⅛ teaspoon Chinese Five Spice Powder
  • ¾ tablespoon soy sauce
  • 3 Asian Pickled Green Chilies, sliced (optional)
  • 1 cup uncooked jasmine rice

Instructions
  1. Cook rice according to packaging instructions.
  2. While rice is cooking, heat wok over high heat until very hot and add 1 tablespoon of oil and the garlic scapes.
  3. Stir fry scapes until skin wrinkles and starts to caramelize, roughly 2-3 minutes.
  4. While scapes are cooking, combine orange juice, orange zest, hoisin sauce, sugar, sesame oil, black vinegar, and red pepper in bowl and stir to combine and dissolve sugar.
  5. After scapes have cooked, add liquid mixture to them and allow to boil and reduce for roughly 30 seconds. The liquid should just begin to thicken.
  6. Add spinach and stir fry with the scapes and liquid until spinach is thoroughly wilted and stalks are tender, roughly 3-4 minutes.
  7. Remove everything from wok and place in a bowl. Set aside.
  8. Add remaining tablespoon of oil to the wok, and add sausage once oil begins to smoke.
  9. Season sausage with Five Spice Powder and brown on both sides.
  10. Once browned, add soy sauce and green chilies, and stir fry until most of the soy sauce has been evaporated, roughly 1 minute.
  11. Remove from heat and place over rice with the Orange Spinach and Garlic Scapes. Or skip the sausage entirely and have a delicious vegetarian meal.

Notes
This recipe calls for garlic scapes, which are the flower stalks of a maturing garlic plant. The scape grows in fun corkscrew shapes, has a sweet and mild garlic flavor, and has a texture much like Chinese long beans and asparagus. They can be eaten raw in salads or cooked in dishes like today’s recipe. You can sometimes find garlic scapes for sale in farmers markets, but the best place to get them is out of your own garden. Read my post, How to Plant and Grow Garlic
for more information.

4 Comments + Add Comment

  • I’ll immediately take hold of your rss as I can not find your
    email subscription link or newsletter service. Do you’ve any?
    Kindly let me recognise so that I may just subscribe. Thanks.

  • We made this last night and loved it. I used plain ol’ garlic, as we didn’t have any scapes. But I saw both garlic scapes and garlic chives at the Asian market recently, so I’ll try it again with the real deal. (I’ll also have to pick up some Chinese black vinegar.)

    I doubled it without problems.

    • Andy, thanks so much for visiting my site and trying out this recipe. I’ve used a few of your books in the past and thought they were great. What an honor to have you visit The Bald Gourmet. The scapes are pretty awesome, so do give them a try when you get a chance ;)

I love hearing from my readers, so please go ahead and leave a comment!

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I'm Jothan Yeager and I am The Bald Gourmet. After years of experimenting in my kitchen, creating delicious food and eating at amazing places around the world, I wanted a place to share my experiences with everyone. Thus the Bald Gourmet was born. I hope to open the doors of great food and great cooking to you, to inspire you to reach beyond prepared boxed meals, and to teach you of a world of deliciousness that has brought joy to me and those around me. Please enjoy the adventure which is The Bald Gourmet and share it with those you love.