Scallions/14 recipes

This made for a very tasty side to some salmon filets. I skipped the 2 hour soak time. Didn't need it, since my rice cooks in about 20 minutes anyway. I used shiitakes for the mushrooms.

Quick, easy, aromatic, and tasteful. Thanks.

This scrumptious rice salad is perfect for a picnic with the family or a dinner party with friends.

for fans of spring cabbage and untypical combinations..

Superb dish. I added Chinese veggies mix which contained bean sprouts, sherry was Spanish. Noodles were originally Chinese. Thanks very much, a photo is attached.

This is a classic dish in Northern China, it's usually made with broad beans, potatoes, pork or beef chunks as you wish, and freshly made noodles. This is an easier version by using spaghetti, I also omit the meat to make it a meatless but still very tasty.

This nacho casserole is cheesy, tasty and packed with flavors. Serve it with some tortilla chips, heavenly delicious.

Different kinds of fresh vegetables are tossed with this flavourful vinaigrette, it goes well with any kind of main dish, or even good on its own!

Warm, gooey and delicious. Flaky croissants stuffed with ham, swiss cheese and creamy mushroom sauce.

I put the heavy baking pan above the tofu for 2 hours, lots of water came out, that definitely helped tofu develop a firmer texture. I didn't use onion, instead used the scallions, also added some oyster sauce. Very tasty and easy to make.

A savory and hearty soup made with succulent beef, hot chili sauce and bean sprouts.

This very old soup is traditionally cooked on Easter. The flavors of my rendition are mild, however if you like horseradish and more spicy flavor, try to add 2 times more grams than I did.

I cook sorrel soup every spring year by year because of the unique sour flavor. I usually make it on the base of long simmered veal bones. This spring the process of cooking was shortened by using Spanish chorizo. No regret.

There are so many kinds of kimchi. Cucumber and bok choy together make a delicious and crunchy kimchi that goes well with any Korean dishes.

Make this easy, tasty and light stir-fry for a quick week-night meal with a bowl of steamed rice or a few slices of bread.