678 scallion recipes

Vegetarian shao mai dumplings with hand-rolled hot-water dough and two filling options: mashed tofu or minced water chestnut and mushroom. Bamboo steamer classic, freezer-friendly.

Sweet and sour pork stir fry with pineapple, cucumber, tomato, and red pepper in a fish sauce and vinegar glaze, finished with a light cornstarch coating. A 30-minute wok dinner.

Stuffed Chinese black mushrooms filled with seasoned crushed tofu, ginger, garlic, sesame, and scallion, then grilled or broiled. A vegan-friendly appetizer with earthy, umami-rich mushroom caps.

Garlic guacamole with tofu: a vegan, lighter take on guacamole stretched with silken tofu and amped up with six garlic cloves, hot sauce, and curry powder. Bold flavors, half the avocado.

Roasted potato and surimi salad: red potatoes roasted hot with garlic, then tossed with imitation crab, hard-boiled eggs, and a dilled mayo-yogurt dressing. A lighter upgrade to classic potato salad.

Japanese braised eggplant stuffed with tempeh, mushrooms, and bell pepper in a sherry-soy-molasses sauce. A hearty vegetarian main served over brown rice.

Vegan split pea soup: green split peas simmered with celery, carrot, onion, potato, and herbs into a thick, hearty bowl finished with frozen sweet peas and a splash of tamari. No ham needed.

Sichuan shredded pork in yu shon (fish-fragrant) sauce with wood ear mushrooms, water chestnuts, and hot bean paste. A spicy-sweet-sour stir-fry that hits every flavor note.

Pork meatballs with shiitake mushrooms, water chestnuts, and ginger, rolled in soaked rice and steamed until the grains turn translucent. A classic Chinese dim sum appetizer that's as fun to make as it is to eat.

Thin-pounded beef chuck marinated in lime, ginger, and chile, broiled with charred green beans and carrots, wrapped in tortillas with mint, lettuce, and peanut sauce. Thai meets Tex-Mex.

Hot and sour fish soup poaches cod in lemongrass broth with lime juice, serrano chile, fish sauce, ginger, and cilantro. Vietnamese-style canh chua, served over jasmine rice.

Crunchy no-mayo coleslaw with shredded red cabbage, cauliflower, and carrots tossed in a tangy tarragon-dill vinaigrette. A vibrant, make-ahead side dish that holds up at cookouts and potlucks.

Nutty brown rice tossed with mineral-rich arame seaweed, bright peas, crunchy daikon, and a toasted sesame-rice vinegar dressing. A wholesome chilled salad that's naturally vegan and packed with plant-based goodness.

Gloria's black bean soup simmers dried beans low and slow, then gets stirred thick with a blended sofrito of peppers, onion, garlic, cumin, and oregano. A rich, Cuban-style puréed bean soup.

Slow-roasted beef tenderloin sliced thin, served with buttery wine-simmered mushrooms and chilled black-eyed pea salsa for an elegant Texas feast.

Steamed ground turkey dumplings (shu mai) with ginger, garlic, sesame oil, and scallions in wonton wrappers. Served with a tangy fish sauce, vinegar, and chili dipping sauce. Makes 40 bite-sized gems.