We use a lot of green onions (also called negi, scallions or Spring onions) in our cooking. A lot of times, we’ll cut off the green tops and leave the white stalks in a cup of water by the kitchen windowsill until the roots get longer and the green leaves start growing. Then, we’ll plant the green onions in a pot of soil or in one of our garden beds.
By Springtime, we’ll have a forest of green onions to use!
They’re so easy to grow and care for. Just water the green onions every so often, harvest the outer leaves, and try to keep the snails away. You won’t have to buy green onions for months!
My mom has gone back home but there are still so many yummy recipes she cooked up that we haven’t blogged about. So here is another dish that she cooked up one day that we really enjoyed and is pretty easy to make. She was such a lively inspiration for this blog. We told her that we were looking for more quick and easy Asian recipes and she started to rattle off a bunch that we could do. Here is one of them.
Stir-Fried Green Beans with Savory Tofu and Peanuts
The day that I made the stir-fried cumin chicken, my mom decided to make what she called “Chap Chye.” It was the perfect complement to the spice-laden chicken dish. It was flavorful but totally vegetarian. So I decided to write up the recipe today. This is a good way for me to remember it as it is a new recipe for me too.
