20051104

Something with spring onions again. Usually my image of spring onions is a) chopped up finely as a topping for dishes b) thick pieces in soups or steamboats/火鍋/鍋(なべ) but this morning, settled on stirfrying it due to limited options.

Ingredients: one clove chopped garlic, diced chicken breast and one stalk of spring onion, sliced. Heat the wok, add cooking oil, add garlic. Add in the chicken and stirfry till the surface is cooked, add in the spring onion (white bits). Sprinkle some salt. Fry till done. Toss in the fine green bits, stir, cut the heat and add in some sesame oil. Verdict: not bad, the light, fresh taste of the spring onions goes well with sesame oil. Needs a bit more work though.