I found this simple stir-fry recipe at Green Earth Institute. I think it is perfect for the weeks when garlic scapes and salad turnips are both ready in the gardens. (Note: you can also substitute kohlrabi for turnip.)
Spring Vegetable Stir-Fry with Bok Choy, Garlic Scapes & Hakurei Turnips
- 1 cup red Thai rice or brown rice
- 1 tablespoon dark sesame oil
- 1 tablespoon vegetable oil
- 3 cloves garlic minced
- 1 medium onion diced
- 3 to 4 Hakurei turnips roots cut into thin strips and greens roughly chopped
- 1/2 head bok choy roughly chopped
- 4 to 6 garlic scapes diced, or to taste
- 4 tablespoons soy sauce
- 2 tablespoons toasted sesame seeds for garnish (optional)
Prepare rice according to package directions.
Combine the oils over high heat in a large frying pan with raised sides, such as a wok. When the oil is hot add the garlic, onion, and turnip roots and cook, stirring constantly, until the onion is translucent.
Stir in the bok choy, garlic scapes and soy sauce. When the bok choy begins to wilt, add the turnips greens and, using the bok choy stems as an indicator, cook until just tender.
Serve hot over rice. Sprinkle with toasted sesame seeds, if desired.