• two heads sprouted garlic
  • two tablespoons olive oil
  • one tablespoon butter
  • 1/2 teaspoon toasted sesame oil
  • 1/2 x 1/2- inch cube of fresh ginger,peeled and minced
  • one pod star anise
  • two tablespoons oyster sauce
  • 1/4 teaspoon black pepper
  • one tablespoon soy sauce
  • 1/2 cup water or stock
  • Trim the bottoms of the cloves if you wish. Slice each sprouted clove length wise, as thinly as you safely can. Fry the garlic halves slowly in the butter and oils on medium low, along with the ginger, anise and extra proteins and veggies you may be using. When the garlic slices are lightly browned all around and thoroughly sweet, add the oyster sauce, black pepper, soy sauce and water or stock. Stir well and cook slowly until the sauce thickens to your liking, about ten minutes. Remove the anise pod and serve, perhaps on rice. A green shoot appears inside every clove of every head of garlic. It is a reminder that a clove of garlic is not just some lily white bulb that exists solely for our eating pleasure. The white, fleshy part of the clove is a modified leaf that functions as a food storage organ. The flat scab i the stem of the plant. On the other side of the stem, inside  the white part, a green spear appears, consisting of about ten tightly wrapped leaves. With the appearance of the shoot, the clove around it begins to soften, but remains usable as long as the clove does not turn yellow, it is all edible.It all tastes like garlic. Slice the sprouted clove length wise to display their insides. Pan fried, in butter and olive oil, these beautiful bits of garlic gain sweetness without losing their savory garlic gravitas. I add these nuggets of flavor to pizza, omelets, sandwiches, and soups, scattering them across my meals.

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