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Stir-Fried Summer Squash with Garlic Scapes and Oyster Sauce

Most recipes bury summer squash under other flavors. This five-minute stir fry lets the squash lead, backed by savory depth from oyster sauce and the sweet, mildly spicy pop of garlic scapes.

Serving Suggestion

Serve over rice. Makes a side for about four people.

Oyster sauce is the only seasoning here, so use one you like. We use Maekrua brand Thai oyster sauce — if you’ve only had the generic grocery store stuff, a good bottle is a real upgrade.

Ingredients

  • summer squash any summer squash works, zucchini included
    1 large or 3 medium
  • garlic scapes
    5 long scapes (about ½ cup cut)
  • neutral oil
    3 Tbsp
  • oyster sauce adjust to taste
    3 Tbsp
  • potato starch cornstarch works too
    ½ tsp

Instructions

  1. 1

    Cut the scapes into 1½-inch lengths and the squash into sticks about ½ inch by ½ inch by 2 inches. The exact sizes don't matter much — what matters is that everything cooks at roughly the same speed and is easy to pick up together in one bite.

  2. 2

    Stir the potato starch into a splash of cold water to make a slurry. Set it next to the stove — this cooks fast.

  3. 3

    Heat the oil in a wok over high heat until it shimmers.

  4. 4

    Add the garlic scapes and oyster sauce. Stir-fry just until the oyster sauce smells fragrant. You want the scapes to keep some bite, not cook through.

  5. 5

    Add the squash and stir-fry until just warmed through, about a minute. It should still be crisp.

  6. 6

    Give the slurry a quick stir and pour it in. Toss until the sauce tightens into a light glaze, then serve.

Notes & Variations

  • • Taste before adding any salt — oyster sauce brings plenty of salt to the table already.
  • • No scapes? Fresh garlic or green garlic work too. Slice it and expect it to cook faster than scapes, so keep the fragrant stage short.
  • • Potato starch gives a glossier, more delicate glaze than cornstarch, but cornstarch is a fine substitute.