Spring Onions

Spring Onion

 I usually buy spring onion from Instamart and Blinkit. Reason is that most nearby shops don't have stock of this item. However for last few days, these quick-commerce sties are showing this item as out-of-stock. 

And, so, I went to Kunnil Hypermarket at Medical College. There too, the stock was yet to arrive. Next, I tried my luck at More supermarket on the road from Uloor to Prasanth Nagar. And, here to my relief, I got a fresh bunch of spring onion. Good thing now is that I can rush to this shop in case its not available at other shops. 

Btw, I have a Chinese cooking class today and I need this in most dishes. 

 Spring Onion – A Flavor Booster in Indian-Chinese & Beyond

Spring onion (also known as scallion or green onion) is a key ingredient in Indo-Chinese cooking, widely loved for its sharp, fresh flavor and appealing crunch. It’s used in both the white bulb and green stalk forms, each playing a unique role in dishes.

 Uses of Spring Onion in Indian-Style Chinese Cooking:

Base Flavoring: The white part is sautéed with garlic and ginger to build the base for dishes like fried rice, noodles, manchurian, and chilli chicken.

Fresh Garnish: The chopped green part is sprinkled on top just before serving for added color and mild oniony aroma.

Stuffings: Used in fillings for spring rolls, momos, and wontons to add crunch and flavor.

Soups & Sauces: Enhances hot and sour soups and adds depth to soy-based sauces.

 Uses in Other Types of Cooking:

Indian Curries: Can be used instead of or along with onions for a milder, fresher taste in dry sabzis or paratha stuffings.

Salads: Adds a mild zing to raw salads, raitas, or chutneys.

Egg Dishes: Perfect in omelets, scrambled eggs, or egg bhurji.

Dips & Spreads: Blends well into cream cheese or yogurt-based dips.

Stir-Fries: Complements vegetables and meats in quick stir-fried dishes of any cuisine. 

Btw, have you tried scallion cookies?