(Redirected from Cookbook:Scallion)
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Green onions (also known as scallions and spring onions) are usually one of various members of the onion family that do not form bulbs. Occasionally, whole immature shallots are used in the same way. Green onions tend to be milder tasting than other onions and are typically used raw in salads.
It is commonly used in Chinese stir frying, by putting chopped pieces into the hot oil at first to give the dish more taste.