 Green garlic is often chopped and stir-fried or cooked in soup or hot pot in Southeast Asian (i.e.Vietnamese, Thai, Myanmar, Lao, Cambodian, Singaporean), and Chinese cookery, and is very abundant and low-priced.Additionally, the immature flower stalks (scapes) of the hardneck and elephant types are sometimes marketed for uses similar to asparagus in stir-fries.