In a small bowl, whisk together the soy sauce, oyster sauce, and sugar. Set the sauce mixture aside.

Heat a wok or large skillet over high heat. Add the neutral oil and swirl to coat the bottom. Once the oil is shimmering, add the trimmed garlic scapes.

Stir-fry the garlic scapes vigorously for 3-5 minutes until they turn bright green and become slightly tender-crisp. They should still have a slight bite.

Push the scapes to one side of the wok. Add the minced garlic and sliced red chili (if using) to the empty space and stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.

Toss the garlic and chili throughout the scapes. Pour the prepared sauce mixture over the vegetables.

Continue to stir-fry for another minute until the sauce has thickened slightly and evenly coated the scapes. Remove from heat.

Drizzle with toasted sesame oil, toss one final time, and serve immediately.