Looking to experiment with garlic scapes? This better-than-takeout version of Szechuan beef is the perfect place to start. The beef is tender while the veggies are crisp, and everything’s covered with a rich sauce that’s both spicy and sweet. Garlic scapes, which have a milder garlic flavor and a stringy texture, are in season in late spring and early summer. You’ll find them at local farmers’ markets, produce stands, and international markets, which is also where you should scope out chili oil (lao gan ma) and fermented chili bean paste (doubanjiang)—in a pinch, however, fermented black bean paste will do the trick. Make sure to trim the woody ends from the tops and bottoms of the scapes.