Garlic Sprouts (Leeks)
ネギとニンニクの良いとこ取り！カラスミや干し肉の最強の相棒
Description
Looks like thick Japanese white scallions, but are actually the leaves of growing garlic (garlic leeks), combining intense garlic aroma with scallion sweetness.
Classification: For Adults,Fresh Veg,Taiwanese Thick Scallions
Shops selling Garlic Sprouts (Leeks)
Researching
We are researching shops that sell this item.
On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Garlic leeks(Garlic shoots and leaves)
Instructions
- [Prep/Usage]
- [Cutting] Trim the base, cut diagonally or mince to suit. Cooks fast, so generally added at the end of stir-fries.
- [Karasumi's Partner] Slicing roasted Karasumi and sandwiching it with daikon and 'raw diagonally cut Suan Miao' is the absolute traditional Taiwanese manners.
- [Larou Stir-fry] Rapid-frying on high with Taiwanese cured pork (Larou) to make 'Suan Miao Chao Larou' is a winter tradition loved in Waishengren and Hakka homes.
Learn more Substitutes, pairings, tips
Key spices
Intense garlic heat and freshness
Substitutes at Japanese supermarkets
Japanese white scallions (but lacks garlic aroma)
Pairing
Karasumi, Larou (Cured pork), Squid stir-fries
Trivia
[For Adults] Unlike the stem-only 'garlic sprouts' in Japanese supers, the defining feature is eating the leaves too. Raw, it's tear-inducingly spicy; cooked, it turns gooey and sweet like onions. No other veg functions better as a palate cleanser for greasy or salty dishes.
Eating tips & etiquette
[Unique Eating] Toss grilled, sliced Taiwanese sausage (Xiangchang) and this raw Suan Miao into your mouth together, washing down the exploding sweetness and heat with beer!
Allergen
None