Other ways to use spring onions

Kimchi Fried Rice

– This is a great use for leftover rice. Heat a wok with a splash of oil. Thinly slice the white part of a spring onion, add to the hot pan and stir fry for 1 minute. Add 1-2 cups of cooked rice and continue to stir until golden. Add 3-4 tablespoons of kimchi and toss over the heat until combined and warmed through. Drizzle with soy sauce and toasted sesame oil, and spoon into bowls. Top each bowl with a fried egg and sprinkle with thinly sliced spring onions (green part). Serve with chilli crisp oil.

Grilled Spring Onion Salsa

– Halve 6-8 spring onions so they will fit lengthwise into a frying pan. Heat the pan over a moderate heat with a splash of olive oil and add the spring onions. Cook, turning often until the spring onions are golden and lightly charred.

Chop roughly and place into a bowl with ⅓ cup chopped toasted walnuts, 1 finely grated garlic clove, 1 tablespoon chopped capers, 1 tablespoon white wine vinegar and 3 tablespoons olive oil. Combine and season to taste. Serve with roasted vegetables or grilled steak.

To replace onions

– The white part of spring onions can be used as you would brown onion for sauteing. They don’t take as long to cook but still deliver that pungency of onions. Save the green parts for use as garnish.

Chef-Style Curly Spring Onions

– These make a special garnish for meals. Thinly slice spring onions on a diagonal to make long strips, the thinner the better. Put into a bowl of iced water for 10 minutes. The chilled water will make them curl up. Use as a garnish.