Garlic Scape and Egg Stir Fry

Nothing announces the start of spring quite like garlic scapes. This delicious stir-fry works perfectly for a quick breakfast, lunch or dinner. Try it with some kimchi on the side for a spicy addition!

Adapted from:

On top of a floral tablecloth sits a yellow plate filled to the brim with carrots, eggs, scapes, scallion, kimchi and other veggies. Behind the plate is an open jar of Pitchfork Pickle's kimchi. To the left is a folded napkip with a fork and knife.

Prep Time

10 minutes

Cook Time

5 minutes


4 Servings


2 tablespoons oyster sauce
3 teaspoons soy sauce
1 1⁄2 tablespoons vegetable oil (or other high-heat oil)
6 egg (beaten)
  ginger (3-inch piece, peeled and minced)
3 scallion (thinly sliced)
2 carrot (medium)
1 pound garlic scapes (tops trimmed and stalks cut into 1-inch pieces)


1.                       Mix the oyster sauce and soy sauce together in a small bowl. Set aside.

2.                       Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot. Add the eggs and scramble lightly until just cooked through, then transfer them to a plate and set aside.

3.                       Add the remaining 1/2 tablespoon of oil, ginger and most of the scallion, saving a small amount for a garnish. Cook for 1 minute.

4.                       Add the carrots and garlic scapes plus 3 tablespoons of water. Stir and cook for 5-8 minutes. Pour in the oyster sauce mixture and stir a few times to mix well. Taste a piece of garlic scape. It should be tender but still a bit crisp. You can cook it longer for a more tender texture, if you prefer.

5.                       Return the eggs to the pan. Stir and cook for another 30 seconds. Transfer everything to a large serving plate. Garnish with the remaining scallions and serve.