Scallion Cream Cheese Bites

Yield 12-15 bites

4 ounces cream cheese, softened

1/3 cup chopped green onions (scallions)

1/4 teaspoon ground ginger

kosher salt

12 – 15 wonton wrappers

water for sealing

oil for frying

In a bowl combine cream cheese, green onions and ginger. Season to taste with salt.

To assemble bites: Lay one wonton wrapper on a flat surface. Spoon one teaspoon of mixture into the center of the wrapper. Dip your finger in the water and run along the edges. Bring all sides together in the center, pinch just above the filling to enclose filling. Carefully twist to close. Repeat with remaining filling and wrappers.

Heat 2 inches of oil in a pan over medium-high heat. Once oil starts to shimmer, drip a small piece of a wonton wrapper in the oil, if it sizzles its ready. Working in batches so you don’t over crowd the pan, fry bites until golden brown, 2 – 3 minutes. Using a slotted spoon, transfer to a paper towel lined plate. Sprinkle with kosher salt if desired. Allow to cool for several minutes. Serve.

If you’re looking for a dip for these, I suggest a little Sweet Thai Chili Sauce or Plum Sauce.

Original recipe found here


Scallion Cilantro Lime Rice

2 cups dry rice (prepare according to the package instructions)

1 packed cup fresh cilantro leaves and tender stems

4 scallions, greens only

2 cloves garlic, peeled and minced or pressed

¼ cup extra virgin olive oil

juice of half of a fresh lime

1 tablespoon water

1 teaspoon kosher salt

Just before the rice is finished cooking, wash and roughly chop the cilantro and scallion greens. Add them to the carafe of a blender along with the minced or pressed garlic, extra virgin olive oil, fresh lime juice, water, and kosher salt. Fix the lid in place and blend on HIGH until the mixture is smooth.

When the rice is done, immediately lift the lid, drizzle the scallion cilantro dressing over it, and fluff with a rice paddle or broad spoon until the rice is evenly coloured. Close the lid. (If cooking rice on the stove top, move to a cold burner.) Let the rice steam dry for 10 minutes before serving. The rice can be served hot, warm, room temperature, or cold.

Store leftovers tightly covered in the refrigerator for up to 4 days.

Original recipe found here


Cantonese Steamed Fish

Serves 2
2 scallions
fresh ginger, about 2 tablespoons julienned
1 small bunch of cilantro
1 ½ tablespoons soy sauce
1/8 teaspoon salt
1/8 teaspoon sugar
2 tablespoons water
1 medium tilapia, grey sole, flounder or fluke filet
2 tablespoons oil

Julienne the scallion and ginger and set aside. Give the cilantro a rough chop and set that aside as well. Combine the soy sauce, salt, sugar and water into a small bowl and mix well.

Prepare your steamer setup, which these days you can purchase easily online or at the store. What also works is a wok or large saucepan or pot with a cover and small a round metal elevated rack you can put the plate on. I’ve even used a cleaned empty tuna can for the plate to sit on, and it works just fine.

Fill your wok or saucepan with about an inch of water, cover and bring it to a boil. Carefully place your plate with the fish on the rack. Cover and steam for about 10 minutes. You can check it for doneness by using a butter knife. If it easily cuts through to the bottom of the plate, your fish is done!

Turn off the heat. Carefully remove the plate from the pot and drain any remaining water off. At this point, you can also transfer the fish to a nice serving plate. Spread the cilantro and about one third of the scallion (use the green portions), directly onto the steamed fish.

Heat a small saucepan to medium to high heat and add 2 tbsp of canola oil. Add the ginger and let it brown lightly, about a minute. Then add the rest of the scallions. The mixture should be giving a good sizzle right about now…

Next, add your soy mixture to the saucepan and keep the heat on high to keep everything sizzling. Cook until the scallions are wilted – about 30 seconds. Take it off the heat and spoon the entire mixture over the fish. Serve immediately!


Original recipe found here

Quinoa w/ Mushrooms & Scallions

Serves 4

1 cup quinoa

2 cups water

1 buillion cube

3 cups sliced cremini mushrooms – about 15 medium sized mushrooms.

6 to 8 scallions – chopped

3 garlic cloves – minced

4 twists from a pepper mill.

⅓ cup (1 large handful of walnuts)

⅓ cup diced or crumbled feta

2 tbs minced parsley

3 tbs olive oil

½ lemon – squeezed

Rinse and cook quinoa as per package instructions. It’s usually a ratio of 1 cup of dried quinoa to 2 cups of water. Add a buillion cube to the water. When quinoa is done – turn out on to a baking sheet to cool. Heat a sauté pan over high heat – add 1 tbs of olive oil and then the sliced mushrooms. Let brown. Once the mushrooms are brown, add scallions, garlic and pepper. Sauté, stirring for a minute or two until the scallions have wilted. Add sautéed mushroom mixture to a bowl to cool slightly. Add quinoa, walnuts, feta and minced parsley to mushroom mixture and toss. Whisk together 2 tbs olive oil and juice from half a lemon. Pour over quinoa and toss to combine.

Original recipe found here


Scallion Ginger Shrimp

Serves 4
16 oz. shrimp, shelled and deveined
4 scallions, cut into 2-3 inch lengths
10 thin slices of fresh ginger
2 tablespoons peanut or canola oil
1 tablespoon Shaoxing Wine
1/4 teaspoon sesame oil
1/4 teaspoon salt, or to taste
1/8 teaspoon white pepper (or to taste)
small pinch of sugar
Small dash of soy sauce (optional

Defrost your shrimp and give them a quick rinse, checking them for any veins. After they are defrosted and clean, place them into a colander to drain well. Pat them dry with a paper towel.

Cut the scallions into 2 1/2 inch pieces and slice the ginger to about 1/8 inch thickness. Heat the oil in your wok over medium heat and spread the ginger across the wok. Let it fry in the oil for about 20 seconds to infuse the oil with all that great flavor, and immediately turn up the flame to the highest setting.

Next, add the scallion ends and the meatier middle parts of the scallion. Give everything a quick stir and add the shrimp. Let the shrimp sear for 20 seconds and add the wine, sesame oil, salt, white pepper, and pinch of sugar.

Add the remaining green portion of the scallions and stir-fry until the shrimp is just cooked through. Add in the dash of soy if using, and give everything a final toss. Plate and serve immeidately

Original recipe found here


Scallion Cream Cheese Poppers

Yield 12 poppers

8 oz cream cheese, softened

2 scallions (green onion) chopped very fine

½ tsp pepper

½ tsp salt

12 egg roll skins

oil for frying

water for sealing egg roll skins

In a small bowl, mix cream cheese, scallions, salt and pepper. Place about 1 tablespoon of filling at one end of an egg roll skin. Roll up as you would an egg or spring roll. Repeat until filling is gone. Heat enough oil for deep frying in a large, deep skillet or wok to 375 degrees. Fry a few poppers at a time–don’t overload the pan as it will bring down the temperature of the oil. Fry until golden brown on each side, about 5-7 minutes total. Remove with slotted spoon to paper towel covered plate.

Original recipe found here