Type what you have

Ingredients

• ✓ scallion
• cooking spray
• veggie tots broccoli and cheese
• egg
• bacon
• hot sauce

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C).
2. 2 Heat a 6- to 7-inch waffle iron to medium-high heat. Spray liberally with cooking spray. When ready, open and arrange the Veggie Tots, touching each other, to fill the iron. Close and press firmly. Cook 5 minutes.
3. 3 Remove and place on a wire rack over a sheet tray. Hold warm in the oven. Repeat to make a second waffle.
4. 4 Crack eggs into a nonstick skillet over medium heat. Cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes.
5. 5 Cut each waffle in half. Serve each half topped with 2 slices of bacon and 1 fried egg. Garnish with scallions and hot sauce, if desired.

By Green Giant

Ingredients

• ✓ scallion
• mushroom
• vegetable oil
• half-and-half
• egg
• salt
• pepper
• white bread
• ham
• cheddar cheese

Instructions

1. 1 Saute mushrooms in 1 tablespoon of oil. Season with salt and set aside.
2. 2 Whisk half-and-half, eggs, salt and pepper until smooth. Spray a 9-by-13-inch Pyrex or ceramic baking dish with vegetable cooking spray.
3. 3 Line bottom with 6 slices of bread. Scatter half of the ham, and half of the mushrooms over the bread, then sprinkle with half of the scallions and cheese. Pour 1 cup of egg mixture over the top. Repeat layers with remaining bread, ham, mushrooms, cheese and scallions. Slowly pour remaining egg mixture evenly over top. Cover with plastic wrap, then weight down casserole with 3 16-ounce cans for at least 15 minutes to submerge ingredients. (Can be refrigerated overnight, but return to room temperature before baking.)
4. 4 Adjust oven rack to middle position. Bake in preheated 325-degree oven until custard is just set, about 50 minutes. Turn on broiler and broil until strata is spotty brown and puffy (watch carefully), about 5 minutes longer. Let stand for 8 to 10 minutes, then serve immediately.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ scallion
• mashed potato
• all-purpose flour
• egg
• sesame oil
• salt
• white pepper
• vegetable oil
• vegetable oil

Instructions

1. 1 Mix mashed potatoes, flour, eggs, 1 teaspoon sesame oil, salt, and white pepper together in a medium mixing bowl. The mixture should be a little doughy, enough to form a ball in your palm.
2. 2 Heat 1 tablespoon vegetable oil in a large frying pan over medium heat. Saute scallions in the hot oil until soft, about 5 minutes. Fold into the potato mixture until combined.
3. 3 Heat enough vegetable oil in the frying pan to cover by 1/4 inch and add a drizzle of remaining sesame oil.
4. 4 Form balls of potato mixture using a 1/4 cup measure and flatten into pancakes. Gently place into the hot oil in batches and cook until browned on both sides and somewhat firm, about 5 minutes. Transfer pancakes to a paper towel-lined plate to soak up excess oil. Repeat with remaining mixture, adding more vegetable oil and sesame oil before frying each batch. Transfer to a platter and serve hot.

By Leslie Goldsmith

Ingredients

• ✓ scallion
• pie dough
• white mushroom
• cooking spray
• bacon
• egg
• heavy cream
• salt
• black pepper
• gruyere cheese
• yellow squash blossom

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie pan with nonstick spray.
2. 2 Place pie dough in the prepared pie pan; poke a few holes in the bottom with a fork. Line dough with a double layer of aluminum foil and a layer of pie weights or dried beans. Bake in the preheated oven until edge of crust is golden, about 15 minutes. Carefully remove foil and weights; continue baking until the crust sets, about 5 minutes more.
3. 3 Remove from the oven and place on a wire rack; cool to room temperature, 15 to 20 minutes.
4. 4 Spray a skillet with nonstick spray and place over medium heat. Add mushrooms and scallions; sauté until tender, about 5 minutes. Transfer vegetables to a plate; set aside.
5. 5 Add bacon to the skillet and cook until browned and crispy, 5 to 7 minutes.
6. 6 Whisk together eggs and cream in a bowl; season with salt and pepper.
7. 7 Sprinkle grated Gruyere cheese over the bottom of the cooled crust. Add cooked bacon, mushrooms, and scallions; pour egg mixture over top. Place squash blossoms in a decorative pattern on top of the egg mixture.
8. 8 Bake in the preheated oven until eggs are firm with no jiggling, 35 to 40 minutes. Cool quiche briefly before slicing.

By Meghann Dham

Ingredients

• ✓ scallion
• vegetable oil
• zucchini
• black pepper
• oregano
• red pepper flakes
• egg
• water
• cheddar cheese
• salt
• flour tortilla

Instructions

1. 1 Heat oil in a 10-inch skillet over medium-high heat. Add zucchini, scallions, black pepper, oregano, and pepper flakes; cook until vegetables are tender, 3 to 4 minutes. Reduce heat to low, cover, and cook 2 minutes more.
2. 2 Whisk eggs and water together in a bowl until well combined; stir in Cheddar cheese and salt. Pour into the skillet; increase heat to medium. Cook and stir until eggs are soft-set, 3 to 5 minutes. Transfer scrambled egg mixture to a plate; wipe the skillet clean with a paper towel.
3. 3 Spread ¼ egg mixture on half each tortilla; fold in half.
4. 4 Heat clean skillet over medium-high heat; cook quesadillas, 2 at a time, until crisp, about 1 minute per side.

By KATHY

Ingredients

• ✓ scallion
• butter
• patty pan squash
• garlic
• salt
• black pepper
• coffee
• egg
• goat cheese
• parmesan cheese
• tomato
• hot sauce

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Press 5-inch squares of parchment paper into 8 cups of a muffin tin, creasing where necessary.
2. 2 Heat butter in a skillet over medium heat; stir in patty pan, scallion whites, garlic, salt, and pepper. Cook and stir until vegetables have softened and garlic is fragrant, about 5 minutes. Transfer to a bowl and set aside.
3. 3 Add sausage to the same skillet and cook until heated through, about 3 minutes. Add sausage to patty pan mixture.
4. 4 Beat eggs in a medium bowl. Fold in goat cheese, Parmesan cheese, and tomato. Add hot sauce and season with salt and pepper. Fold in patty pan-sausage mixture. Ladle frittata mixture into the prepared muffin cups, filling to the top of each cup and overfilling only if the parchment paper can support the mixture.
5. 5 Place muffin tin on top of a cookie sheet in the center of the preheated oven. Bake until egg is set, about 20 minutes.
6. 6 Remove from the oven. Let cool slightly and top with scallion greens.

By jazzbrat

Ingredients

• ✓ scallion
• red potato
• spinach
• crescent dough
• bacon
• cheddar cheese
• egg
• egg
• salt
• black pepper
• water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Cut 2 sheets of parchment paper to fit in a 15x10x1-inch baking sheet.
2. 2 Place potatoes into a large pot and cover with cold water; bring to a boil. Reduce heat to medium-low and simmer until tender, 7 to 10 minutes. Drain.
3. 3 Heat a skillet over medium-high heat; saute spinach in hot skillet until wilted, 1 to 3 minutes. Remove from heat and squeeze as much liquid out of the spinach as possible.
4. 4 Lightly flour one of the prepared sheets of parchment paper. Unroll 1 can of dough out onto paper. Place dough, paper-side down, onto a 15x10x1-inch baking sheet. Spread dough out to fit baking sheet with about 1/2-inch overhang. Spread potatoes, spinach, bacon, Cheddar cheese, and scallions over dough.
5. 5 Beat 11 whole eggs together with 1 egg white in a large bowl. Pour egg mixture over dough. Season with salt and black pepper.
6. 6 Lightly flour the second prepared parchment paper. Unroll dough onto prepared paper to fit the baking sheet. Discard parchment paper and place dough over the egg mixture on top of the baking sheet. Pinch top and bottom dough edges together to seal the crust, trimming an excess.
7. 7 Whisk remaining egg yolk and water together in a bowl. Cut a few small slits in the top crust and brush egg yolk mixture over the top.
8. 8 Bake in the preheated oven until eggs are set and crust is golden brown, 40 to 45 minutes. Cool slightly before cutting into squares.

By The Gruntled Gourmand

Ingredients

• ✓ scallion
• olive oil
• garlic
• cumin
• tomato
• cayenne pepper
• sea salt
• black pepper
• honey
• egg
• cilantro

Instructions

1. 1 Heat olive oil in a small cast iron skillet over medium heat. Add scallions and saute until softened, 3 to 5 minutes. Stir in garlic and cumin.
2. 2 Add tomatoes, cayenne, salt, and pepper. Taste and add honey if tomatoes aren't sweet enough. Bring to a simmer and cook until the mixture thickens a bit, about 15 minutes.
3. 3 Crack 1 egg into each quarter of the skillet. Spread the whites with a fork so that they cover the surface evenly. Simmer until the eggs are still soft inside but not runny, about 5 minutes, or to your liking. Serve garnished with cilantro.

By Healthination

Ingredients

• ✓ scallion
• cooking spray
• butter
• mushroom
• herbes de provence
• salt
• black pepper
• swiss chard
• water
• egg
• milk
• parmesan cheese
• mustard
• sun-dried tomato

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease 7 muffin cups with cooking spray.
2. 2 Melt butter in a large skillet over medium heat. Add mushrooms, herbes de Provence, salt, and pepper; cook and stir until mushrooms are tender and begin to brown, about 5 minutes. Stir in scallions and cook until softened, 1 to 2 minutes. Add chard and water; cook and stir until wilted, about 2 minutes. Remove from heat and cool for 5 minutes.
3. 3 Whisk together eggs, milk, Parmesan cheese, and Dijon mustard in a large bowl until well combined. Fold in mushroom mixture and sun-dried tomatoes. Pour egg mixture into the prepared muffin cups.
4. 4 Bake in the preheated oven until puffed and golden brown, about 15 minutes. Cool frittatas for 5 minutes before lifting out of the muffin cups.

By LauraF

Ingredients

• ✓ scallion
• cooking spray
• hash brown
• butter
• butter
• red bell pepper
• mushroom
• salt
• black pepper
• spinach
• egg
• heavy cream
• gruyere cheese
• gruyere cheese
• ham

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a 9-inch quiche or pie pan with cooking spray.
2. 2 Place thawed, shredded hash browns on paper towels and lightly press with another paper towel, to remove excess moisture.
3. 3 Pour hash browns in the prepared pan, and press on the bottom and up the sides of the pan to form a crust. Brush the sides and bottom of the hash brown crust with melted butter. Use a piece of parchment paper or plastic wrap to press the potatoes firmly on the bottom and sides of the pan again, making sure there are no gaps.
4. 4 Bake crust in the preheated oven until crust is lightly browned, 15 to 20 minutes, adding 5-minute increments if needed. Reduce oven temperature to 375 degrees F (190 degrees C).
5. 5 While the crust is baking, melt 1 tablespoon butter in a small skillet and cook the chopped red bell pepper, chopped fresh mushrooms, and chopped scallions, stirring frequently, until the vegetables are tender, 4 to 5 minutes. Add 1/4 teaspoon salt and pepper. Add chopped spinach and cook until spinach is just wilted, 1 to 2 minutes. Set cooked vegetables aside and allow to cool.
6. 6 Beat eggs, cream, and remaining salt and pepper together in a medium mixing bowl. Stir in cooked vegetables and 1/2 cup shredded Gruyere cheese.
7. 7 Place sliced Gruyere cheese on the bottom of the baked crust, cutting to fit. Sprinkle diced ham on top of the sliced Gruyere, and pour egg mixture over all. Sprinkle remaining shredded Gruyere on top.
8. 8 Bake in the preheated oven until the center of the quiche is set, and a knife inserted in the middle comes out clean, 30 to 35 minutes. Cool on a rack for about 15 minutes. Slice and serve warm, or at room temperature.

By Bibi

Ingredients

• ✓ scallion
• cucumber
• salt
• rice vinegar
• garlic
• ginger
• chile oil
• chile powder
• sugar
• fish sauce

Instructions

1. 1 Cut cucumber into 4-inch pieces and cut each piece into quarters. Place cucumber pieces in a bowl, add salt, and mix until coated. Let cucumbers stand at room temperature until liquid has been extracted, about 30 minutes; drain.
2. 2 Combine scallions, vinegar, garlic, ginger, chile oil, Korean chile powder, sugar, and fish sauce in a non-reactive bowl.
3. 3 Stir cucumbers into the vinegar mixture; cover bowl with plastic wrap. Refrigerate cucumber mixture until chilled and flavors have blended, at least 30 minutes.

By Eric

Ingredients

• ✓ scallion
• water
• medium-grain white rice
• rice vinegar
• nori
• salmon
• cream cheese

Instructions

1. 1 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Remove from the heat and cool, about 10 minutes. Toss with vinegar.
2. 2 Place 1 sheet of nori on a rolling mat, layer with 1/4 of the rice, and press rice out to the edges. Lay 1/4 of the salmon, 1/4 of the cream cheese, and 1/4 of the scallions in the center. Roll up carefully and wrap in plastic wrap. Repeat with remaining nori, rice, salmon, cream cheese, and scallions. Place in the refrigerator until chilled, at least 1 hour.
3. 3 Remove sushi rolls from the refrigerator, discard plastic wrap, and cut each roll into 6 slices. Layer all rolls on a platter.

By KMOMMYZ

Ingredients

• ✓ scallion
• flank steak
• butter
• soy sauce
• white sugar
• sake
• dashi stock
• mirin

Instructions

1. 1 Place 2 or 3 scallion pieces across a slice of beef and roll up tightly.
2. 2 Heat butter in a skillet over medium heat. Add beef rolls, seam-side down, and cook for 1 minute. Roll and cook to brown on all sides, about 5 minutes more.
3. 3 Add soy sauce, sugar, sake, and dashi to the skillet and cook, rolling beef to coat, 2 to 3 minutes. Transfer beef to a plate and increase heat to reduce liquid, 3 to 5 minutes. Add mirin and return beef rolls to the skillet, rolling until well coated and heated through. Slice rolls in half to serve.

By Marvel's Kitchen

Ingredients

• ✓ scallion
• napa cabbage
• rainbow carrot
• kosher salt
• chili paste
• white miso
• garlic
• ginger

Instructions

1. 1 Quarter each head of cabbage; remove and discard the cores. Chop cabbage into 1-inch pieces. Transfer in batches to a large salad spinner. Fill with water, agitate with your hands, drain and spin. Repeat with remaining cabbage.
2. 2 Peel and trim carrots. Cut into 1-inch lengths, then julienne cut.
3. 3 Divide cabbage and carrots evenly between 3 large anti-reactive bowls. Sprinkle 1/3 of the salt over each bowl, then massage with your hands until cabbage is well coated and starting to soften. Fill bowls with cold water to cover. Cover with plastic wrap and let sit on the counter for 2 to 3 hours.
4. 4 Drain cabbage and carrots in a strainer. Reserve 1 to 2 cups brine in a sealed container.
5. 5 Meanwhile, trim scallions. Cut dark green parts into 1-inch lengths and set aside. Cut off white parts (the bottom 3 to 4 inches), cut into 1/2-inch pieces, and place in a food processor. Set light green parts aside for another use.
6. 6 Add chili paste, miso, garlic, and ginger to the food processor. Process until fully blended; it will be thick.
7. 7 Transfer cabbage and carrots back to the bowls and add dark green scallions. Spoon 1/3 of the chili paste mixture into each bowl. Use food-safe gloves and massage it all over until vegetables are completely covered.
8. 8 Pack kimchi into six sterilized pint-sized jars. Cover with a 2-piece lid and screw partway to keep lid in place but not to seal.
9. 9 Transfer jars to a rimmed baking dish and let sit at room temperature until bubbly and fragrant, about 72 hours. Every 24 hours, open the jars and slide a clean chopstick or knife down all 4 sides of each jar to release air bubbles. Press veggies down with a spoon so they are submerged in liquid, adding a spoon or two of reserved brine if necessary, but veggies do release a fair amount of liquid. Because the lids are not sealed fully, there may be some overflow. That's okay, just wipe the jars and continue on with the process. It just means the fermentation is very active.
10. 10 After the 72 hours, clean outsides of jars and inner rims as necessary. Seal lids tightly and store in the refrigerator.

By jaybu

Ingredients

• ✓ scallion
• chicken
• celery
• mandarin orange
• soy sauce
• rice vinegar
• honey
• brown sugar

Instructions

1. 1 Slice Teriyaki Chicken into small 1/4-inch cubes. Finely dice celery and scallions. Drain mandarin oranges and slice into small pieces. Place the ingredients into a large mixing bowl and set aside.
2. 2 In a separate large mixing bowl, combine the Teriyaki Sauce ingredients. Mix the sauce and pour into the large bowl with the other ingredients. Mix the salad and serve.

By Boar's Head

Ingredients

• ✓ scallion
• canola oil
• ginger
• swai fish
• soy sauce
• water
• cilantro
• rice vinegar

Instructions

1. 1 Heat oil in a skillet with high sides over medium heat. Add ginger and sauté until fragrant, 30 to 60 seconds.
2. 2 Add fish fillets, soy sauce, water, scallions, cilantro, and vinegar to the skillet. Bring to a boil and cover.
3. 3 Remove from heat and let sit until fish flakes easily with a fork, 10 to 15 minutes.

By Bites With Applewhite

Ingredients

• ✓ scallion
• spaghetti
• mayonnaise
• sweet chili sauce
• lime juice
• sriracha
• butter
• shrimp
• garlic

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
2. 2 Meanwhile, whisk mayonnaise, chili sauce, lime juice, and Sriracha together in a bowl.
3. 3 Melt butter in a large soup pot over medium-high heat. Add shrimp and cook for 5 minutes. Add garlic and cook until fragrant, 1 more minute. Add cooked spaghetti and mayonnaise-chili sauce; toss to combine. Cook until sauce is hot, about 2 minutes. Turn heat off and let sit for 5 minutes to thicken.
4. 4 Divide among serving plates and garnish with chopped scallion.

By Soup Loving Nicole

Ingredients

• ✓ scallion
• russet potato
• grapeseed oil
• salt
• gochujang
• soy sauce
• sesame oil
• red pepper flakes
• lime

Instructions

1. 1 Rinse potatoes in a colander to remove excess starch. Drain.
2. 2 Place potatoes into a large microwave-safe bowl. Add 1 tablespoon oil and salt; toss to coat. Cover and microwave on high for 4 minutes. Stir, cover again, and microwave until potatoes are easily pierced with a fork, about 2 minutes. Transfer to a colander to drain.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
4. 4 Whisk gochujang, remaining 1 1/2 tablespoons oil, soy sauce, sesame oil, and red pepper flakes together in the bowl used to cook the potatoes. Return potatoes to the bowl and toss to coat; spread onto the prepared baking sheet.
5. 5 Roast in the preheated oven, stirring once or twice, until potatoes are golden brown, about 20 minutes.
6. 6 Remove from the oven and garnish with scallions. Squeeze lime juice over top.

By LauraF

Ingredients

• ✓ scallion
• soy sauce
• olive oil
• paprika
• salt
• chicken breast
• red bell pepper
• pineapple chunk
• cornstarch

Instructions

1. 1 Gather all ingredients.
2. 2 Combine soy sauce, 2 tablespoons olive oil, paprika, and salt in a bowl. Add chicken strips and let marinate while preparing the remaining ingredients.
3. 3 Heat remaining 1 tablespoon olive oil in a wok or large skillet over medium-high heat. Add bell pepper and stir-fry for 3 minutes.
4. 4 Add scallions and cook for 2 more minutes.
5. 5 Remove chicken from marinade and add to the wok; discard marinade. Cook, stirring occasionally, until chicken is cooked through and no longer pink in the center, 10 to 15 minutes.
6. 6 Combine pineapple juice and cornstarch in a bowl; mix together. Add pineapple chunks to the skillet and cook for 2 to 3 minutes.
7. 7 Pour in pineapple juice mixture and bring to a boil. Simmer until sauce has thickened, about 3 minutes.

By Natasha

Ingredients

• ✓ scallion
• orange marmalade
• sesame oil
• soy sauce
• ginger
• garlic
• white rice vinegar
• salmon fillet
• sesame seed

Instructions

1. 1 Combine marmalade, oil, soy sauce, ginger, garlic and vinegar. Heat grill. Brush glaze on each side of salmon; grill about 5 minutes on each side. Top with scallions and sesame

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ scallion
• ground chicken
• red onion
• lime
• cilantro
• mint
• ginger
• lemongrass paste
• fish sauce
• red pepper flakes
• salt

Instructions

1. 1 Heat a large skillet over medium heat. Add chicken; cook and stir, breaking it into small pieces, until no longer pink, about 5 minutes. Stir in onion and scallions; cook until onion softened and chicken begins to brown, about 2 minutes.
2. 2 Add lime juice, cilantro, mint, ginger, lemongrass, fish sauce, and pepper flakes; cook and stir until flavors blend, about 3 minutes. Season with salt.

By Cassandra Kimbler

Ingredients

• ✓ scallion
• ground chicken
• bread crumb
• egg
• ginger
• soy sauce
• sesame oil
• garlic
• salt
• canola oil

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
2. 2 Mix ground chicken, bread crumbs, egg, ginger, minced scallions, soy sauce, sesame oil, garlic, and kosher salt together in a large bowl.
3. 3 Form the mixture into 1 1/2-inch balls and arrange on the prepared baking sheet.
4. 4 Brush the meatballs with canola oil. Bake in the preheated oven until browned and no longer pink in the center, about 13 minutes. Transfer to a platter.

By Sophie

Ingredients

• ✓ scallion
• canola oil
• egg
• carrot
• salt
• black pepper
• garlic
• pea
• rice
• soy sauce

Instructions

1. 1 Heat a wok or large skillet over high heat; add 1 teaspoon canola oil. Cook and stir eggs in the hot oil until scrambled and set, 3 to 4 minutes. Transfer eggs to a plate, clean the wok, and return to high heat.
2. 2 Mix 1 tablespoon canola oil, carrots, and salt in the hot wok; cook and stir for 2 minutes. Add garlic to carrots; cook and stir until garlic is fragrant and browned, about 2 minutes. Stir peas and scallions into carrot mixture; cook and stir until peas are warmed, 1 to 2 minutes. Lower heat to medium.
3. 3 Stir rice into carrot mixture; add scrambled eggs, soy sauce, salt, and pepper. Cook and stir rice mixture until heated through, 2 to 3 minutes.

By SHYLAHRIDGWAY

Ingredients

• ✓ scallion
• udon noodle
• honey
• soy sauce
• sriracha sauce
• rice vinegar
• bacon
• kimchi
• garlic
• sesame oil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 3 to 5 minutes. Drain.
2. 2 Meanwhile, mix honey, soy sauce, Sriracha, and rice vinegar together in a bowl.
3. 3 Cook bacon in a large pan over high heat until fat is rendered but bacon is not yet crispy, 2 to 3 minutes. Add kimchi and garlic; cook for 1 minute. Add honey-soy sauce mixture, udon noodles, and sesame oil; stir well. Remove from the heat and transfer to a plate. Top with scallions.

By chpmnk42

Ingredients

• ✓ scallion
• rice vermicelli
• pomelo
• carrot
• cucumber
• cilantro
• fish sauce
• water
• sweet chili sauce
• brown sugar
• rice vinegar

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil; stir in rice vermicelli and return to a boil. Cook pasta uncovered, stirring occasionally, according to packaging instructions, 5 to 6 minutes, depending on thickness of noodles. Rinse with cold water and drain well.
2. 2 Transfer vermicelli to a bowl. Add pomelo, carrot, cucumber, scallion, and cilantro.
3. 3 Stir fish sauce, water, Thai sweet chili sauce, brown sugar, and rice vinegar together in a microwave-safe bowl. Microwave for 20 seconds to dissolve the sugar. Whisk slightly and pour dressing over vermicelli mixture. Toss to combine. Serve immediately.

By Kim's Cooking Now

Ingredients

• ✓ scallion
• egg
• white vinegar
• soy sauce
• ponzu sauce
• mirin
• garlic
• brown sugar
• sesame oil
• togarashi
• ginger

Instructions

1. 1 Place eggs in a pot. Cover with about 1 inch water. Remove eggs and stir vinegar into water. Bring to a boil. Gently place eggs back in the pot. Cover and cook for 5 minutes to soft-boil. Cook 3 minutes more for hard-boiled eggs. Prepare an ice bath in the meantime.
2. 2 Remove heat and immediately place eggs in the ice bath. Peel eggs carefully.
3. 3 Combine soy sauce, ponzu sauce, mirin, scallions, garlic, brown sugar, sesame oil, togarashi, and ginger in a container such as a jar. Mix well to ensure sugar dissolves and garlic breaks up.
4. 4 Place eggs in mixture and seal. Marinate for 1 day. Eggs keep for 3 or 4 days after.

By Epicure Amber

Ingredients

• ✓ scallion
• butternut squash
• brown sugar
• soy sauce
• ginger
• wonton wrapper
• vegetable oil
• water
• soy sauce
• water
• sesame seed

Instructions

1. 1 Place butternut squash cut-side down in a shallow dish; cover with plastic wrap.
2. 2 Microwave squash until flesh is easily pierced with a fork, about 12 minutes. Cool until easily handled, about 5 to 10 minutes.
3. 3 Scoop squash flesh into a large bowl, discarding skin. Mix brown sugar and 2 tablespoons soy sauce into the squash. Stir in scallions and ginger.
4. 4 Spoon 1 tablespoon squash mixture into the center of a wonton wrapper. Moisten edges with water and fold into a triangle. Repeat with remaining wonton wrappers. Arrange filled potstickers on a baking sheet.
5. 5 Freeze potstickers until almost solid, about 15 minutes.
6. 6 Heat 2 tablespoons oil in a large skillet over medium heat. Add a layer of potstickers; cook, shaking skillet occasionally, until bottoms are golden, about 2 minutes. Flip and add 1/2 cup water. Cover and let steam until cooked through, about 3 minutes. Transfer to a serving dish. Repeat with remaining oil and potstickers.
7. 7 Mix 1/2 cup soy sauce, water, and sesame seeds together in a small bowl to make dipping sauce. Serve alongside potstickers.

By Sara s

Ingredients

• ✓ scallion
• ground turkey
• cilantro
• bread crumb
• egg
• vegetable oil
• sesame oil
• soy sauce
• ginger
• brown sugar
• soy sauce
• rice vinegar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Make the meatballs: Combine turkey, cilantro, bread crumbs, egg, scallions, vegetable oil, sesame oil, and soy sauce in a large bowl. Gently mix with your hands until combined. Roll tablespoon-sized scoops between your palms to form meatballs. Arrange meatballs on the prepared baking sheet.
3. 3 Bake in the preheated oven until well browned, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. 4 While the meatballs are cooking, make the dipping sauce: Smash ginger with the heavy side of a knife and place into a small pot. Add brown sugar, soy sauce, and rice vinegar. Cook over medium-low heat, stirring often, until sugar dissolves, about 3 minutes. Simmer, stirring frequently, until slightly thickened, about 3 minutes. Fish out ginger and pour sauce into small cups for serving.
5. 5 Serve meatballs alongside sauce, with toothpicks for dipping.

By Reesa's Fab Kitchen online

Ingredients

• ✓ scallion
• butter
• olive oil
• sesame oil
• onion
• carrot
• ham
• kimchi
• garlic powder
• rice
• soy sauce
• gochujang
• salt
• black pepper

Instructions

1. 1 Warm butter and olive oil together over medium-high heat in a large skillet or wok. Add in sesame oil. Add onion, carrots, and scallions and cook until onion is translucent, about 2 minutes. Mix in cubed ham and kimchi; cook for 1 more minute. Season with garlic powder.
2. 2 Stir in rice and cook until mixture is heated throughout. Drizzle soy sauce over top and mix in gochujang. Stir until well combined and adjust seasoning with salt and pepper.

By Diana71

Ingredients

• ✓ scallion
• udon noodle
• firm tofu
• cabbage
• carrot
• sweet red pepper
• vegetable broth
• peanut butter
• brown sugar
• soy sauce
• rice vinegar
• garlic
• ginger
• cayenne pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes.
2. 2 Meanwhile, pat tofu dry and cut into small cubes; set aside. Place cabbage, carrot, red pepper, and scallions in a large bowl.
3. 3 Whisk together vegetable broth, peanut butter, brown sugar, soy sauce, rice vinegar, garlic, ginger, and cayenne pepper in a small saucepan over low heat. Bring mixture to a simmer and whisk constantly until thickened, about 1 minutes. Set peanut sauce aside to cool.
4. 4 Drain noodles in a colander and rinse with cool water to refresh. Add noodles to the cabbage mixture. Add peanut sauce and tofu; toss gently to mix. Refrigerate until ready to serve.

By Elaine A