In Asian Ingredients, cookbook author Ken Hom states that the spring onion (also called scallion and green onion) is probably “Asia’s most universally used vegetable and seasoning ingredient.” Martin Yan has said that ginger, garlic, and green onions make up the “holy trinity” of Chinese cooking. A flavorful herb, spring onions are used in soups, dumplings, dips, marinades, stuffing, and stir-fries.
Here are three fun ways that you may never have thought of to use spring onions in cooking.
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To Season a Wok
In "Breath of a Wok," Grace Young describes a traditional method for seasoning a wok using Chinese chives to help take away the metallic smell, and as an alternative to the oil method manufacturers frequently recommend. If you can't make a trip to a Chinese/Asian market to purchase garlic chives, another method is to replace the chives with scallions.
There are several websites showing how to do this. Here, Seattle Food Times writer Nancy Leeson provides her own recipe.
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As a Garnish
A simple garnish consisting of slivers of curled green onion, green onion brushes are a quick and easy way to lend color to a dish.