Korean Garlic Scape Clam Stir-fry

One hundred sixty grams garlic scapes are trimmed of tough ends and cut into 4 cm pieces. Ten grams red chili is sliced diagonally after excess seeds are shaken out if necessary. One hundred eighty grams clam meat is rinsed briefly in salted water to remove grit and drained thoroughly in a sieve. One tablespoon cooking oil is heated over medium-high, and 1 teaspoon minced garlic is stirred for about 20 seconds. Before the garlic browns, the scapes are added for 2 1/2 to 3 minutes. They should look brighter and glossy while still feeling firm under a spatula. One tablespoon soy sauce and 1 tablespoon oyster sauce are poured around the pan edge and allowed to bubble briefly. The red chili is tossed through for 20 seconds so the scapes receive the seasoning before the clams enter. The drained clam meat and 0.25 teaspoon black pepper are then added as the heat is raised to high. Cooking stops within 30 to 60 seconds, as soon as the clams are hot and the sauce clings with a gloss. Separating the scape and clam stages gives the firm stems their longer cooking time without holding the clam meat over heat for the same duration.