Kiangsi Scallions

APPEARANCE: With white bulb and green leaves, these could be mistaken for spring onions or true scallions (choeng). The differences are: these are finer, i.e. smaller in diameter; they are invariably sold in clusters, never as individuals; and they are available only in the spring.

QUALITY: Select those with the most green leaves per plant.

COMMENTS: Sweeter and more tender than scallions, this vegetable is as close as any Asian onion comes to Western “chives”.

PREPARATION: Wash well. Remove dead and yellowing leaves; chop them off at the neck; discard the whites and reserve the greens for cooking.