Garlic sprouts, also called garlic greens or, in Chinese cooking, suan miao, are the young green stalks and leaves that grow from a garlic (Allium sativum) plant, harvested before the flower stalk (the garlic scape) or bulb fully develop. They are not the same plant as garlic chives (Allium tuberosum), though the two names are sometimes used interchangeably in translation. Raw, they taste sharply pungent; cooked, they turn sweet and fragrant, milder than a mature clove but stronger than garlic chives. They are a staple of Chinese cooking, most often stir-fried with pork or tofu, or added to mapo tofu; they also work in omelets, soups, and curries.