Carne de porco
classicStir-fried with sliced pork, this is the single most common way the scape is ever cooked.
A haste floral encaracolada do alho, cortada antes de o bulbo se formar e comida como verdura por direito próprio.
Stir-fried with sliced pork, this is the single most common way the scape is ever cooked.
Heat against a green that carries real garlic flavour without the bulb's full sharpness.
Salt and savour against a mildly garlicky stalk that takes seasoning well.
Chopped fine through scrambled egg, the scape reads as a milder chive.
Toasted fat finishes a stir-fry the way it finishes most Chinese vegetable dishes.
Fermented beans against a mild allium; the savour comes from the bean, the crunch from the scape.
Smoke and fat against a green that carries its own garlic note without adding raw sharpness.
Stir-fried with shellfish, the scape does the job spring onion usually does, greener and grassier.
Aged umami against mild garlic and grass, closer to a pesto ingredient than a stir-fry one.