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Crunchy garlic scapes are wok-tossed until tender-crisp for a seasonal, garlicky side. This vegetarian, healthy family dish is low calorie, fresh, and celebrates a fleeting spring ingredient.
Trim the ends off the garlic scapes and cut into 2-inch pieces for even cooking.
Slice the red bell pepper into thin strips for color and crunch.
Heat a wok or large skillet over medium-high heat, then add the olive oil and swirl to coat.
Add the garlic scapes and stir-fry for 2–3 minutes, stirring constantly to prevent burning.
Add the red bell pepper and continue stir-frying another 2 minutes, just until both vegetables are bright and tender-crisp.
Drizzle in the low sodium soy sauce and toss for 30 seconds over high heat. Remove from heat and add the toasted sesame oil and black pepper, tossing well.
Serve immediately, garnished with additional black pepper if desired.
