From Wikipedia, the free encyclopedia
Scientific Classification

A. fistulosum
Binomial name
Allium fistulosum
Allium fistulosum L. (Welsh Onion, Japanese Bunching Onion, Spring Onion, scallion), is a member of the onion family, Alliaceae. The names are ambiguous, as some may also be used to refer to any young green onion stalk, whether grown from Welsh onions, traditional bulbing onions, or other members of the onion family. The species is very similar in taste and odor to the related garden onion, Allium cepa, and hybrids between the two (tree onions) exist. The Welsh onion, however, does not develop bulbs, and possesses hollow leaves (“fistulosum” means “hollow”) and scapes. Large varieties of the Welsh onion resemble the leek, such as the Japanese ‘negi’, whilst smaller varieties resemble chives. Many Welsh onions can multiply by forming perennial evergreen clumps.[1][2]
The Welsh onion is widely used in cooking. It is a ingredient in Asian cuisine, especially in East and Southeast Asia. It is used in Russia in the spring for adding green leaves to salads. In Japan it is used in miso soup, negimaki (beef and scallion rolls) and in the takoyaki dumpling dish, among others. In Vietnam, Welsh onion is important to cook dưa hành (a kind of kimchi) served for Tết festival. A kind of sauce- mỡ hành (Welsh onion fried in oil) is used in some dished such as cơm tấm, bánh ít, cà tím nướng and others. Welsh onion is the only ingredient in the dish cháo hành (a dish for treat the common cold).
Tropical Fruit Salsa
Submitted by Maria Torres
1 mango, diced
1 papaya, diced
½ cup diced red bell pepper
2 green onions, finely chopped
1 diced jalapeño
Juice from ½ a lime
¼ cup rice vinegar
1 tsp. red chili flakes
2 tsp. fresh cilantro
¼ tsp. of roasted sesame seeds
¼ tsp. of salt
Instructions: Combine all ingredients together. Season with salt and pepper to taste.
Asian Vinaigrette Salad w/ Sesame Tuna or Chicken or Tofu [serves 4]
Submitted by Melanie Lorenz
Arugula [torn] 1 cup +
Carrot [shredded] 2 large carrots
Cucumber [diced] 1 large
Lettuce [torn] 1 cup +
Peppers, Red [julienne] 1
Radish [sliced] 4 or so
Spinach [torn] 1 cup +
Spring Onions [Green] [chopped] 4 or so
1/2 cup toasted slivered almonds
Chopped cilantro
Juice of one lime
2 T sesame oil, separated in 1/2, 1/2 reserved for protein
1/2 c canola oil
1/2 c rice wine vinegar
pinch of freshly grated ginger
2 t brown sugar
1 T spicy mustard
2 pinches of garlic powder
salt/pepper to taste
1 T soy sauce
To make the dressing mix all ingredients EXCEPT oil, once everything is mixed add oil, and stir vigorously to emulsify, add seasoning to taste, I like to add red pepper flakes for a bit of spice!
4 [4-6 oz] chicken breast filets, OR tuna steaks, OR firm tofu slabs/chunks
Sesame Seeds [toasted or black]
Brush protein with sesame oil, salt and pepper, and roll in sesame seeds. [Tofu, you may want to just sprinkle seeds on salad later, up to you.]
Spray a pan with non cook spray and cook on medium heat until desired done-ness.
Layer the salad vegetables, add the protein and garnish, stir dressing again, and pour over a couple tablespoons.
Gluten Free Authentic Korean Chicken
Submitted by Louisa Wright
6 chicken breasts
¼ c. soy sauce
½ c. corn starch
¼ c. oil
1 c. chopped celery
25 or so snap peas (or snow peas)
1 c. chopped green onions and tops
1 c. chopped green pepper
1 c. carrots (parboiled)
1 c. mushrooms
½ c. cashews (optional)
1.Cut chicken breasts in to 1 inch cubes and marinate in the soy sauce overnight.
2.Roll pieces of chicken in cornstarch until thoroughly coated.
3.Brown chicken in as little as oil as possible.
4.When chicken is nice and browned, add all the vegetables and cashews if preferred.
5.Stir constantly to keep from burning vegetables and cook over medium-low heat until vegetables are tender.
Serves 6.  Serve immediately over rice.