How to Cut Green Onions for Stir Fry? (read this before cooking another stir fry)

Although they are most commonly used as a garnish, green onions have a considerably wider range of applications than that alone would suggest (you better believe it).


Green onions, sometimes known as scallions are ideal for adding flavor and color to a wide range of recipes since they are tender and just have a trace of crunch. But what about adding onions to a classic Chinese dish such as?


How to Cut Green Onions for Stir Fry?



The Selection of Green Onions and Their Storage

Purchase scallions that still have their bright green leaves and roots attached to them. Steer clear of scallions that are limp, slimy, or have discolorations…


Once you arrive home, put them in the cold storage of your refrigerator. Put the scallions in a jar that has a few inches of water in it for the greatest possible outcomes.


It is important to check that the bulbs and roots are thoroughly submerged in the water before continuing. If you store them in the refrigerator using this approach, your scallions should be good for between one and two weeks.


How To Cut green Onions For Any Dish?

First, wash the green onions in their entirety…


Eliminate any wilted tops or sticky skins from the white section of the green onion and wash the green onion well under running water to remove any dirt.


Next, place the onions flat on a cutting board and cut through them just above the roots to remove the root end…

Now, cut about two inches from the top of the green ends of the onions… you have the option of throwing away the root end, or even better, placing the cuttings in water, or planting them straight in your garden.


When chopping scallions, use a rocking motion with a sharp knife and cut the green onion into small pieces starting at the white end and working your way all the way up, following the tops vertically.


If you want “whispy” green onion slices that are almost as soft as butter, you should cut your green onion at an angle. When the angle is increased, the length of the slices will also increase.


Cut the green onions into slices that are an inch thick if you intend to use them in a dish that requires cooking, such as fried rice or a vegetable stir fry.


The bigger slices will crisp up nicely and fry more quickly than the thinner ones… FYI: When chopped, green onions have a shelf life of up to 5 days when stored in an airtight container in the refrigerator after they have been sliced.


Is There a Difference Between Chives and Green Onions?

Chives and green onions are both members of the onion family, which consists of many different species…


 In addition to scallions and shallots, this family also includes leeks and other types of alliums. On the other hand, green onions and chives are not interchangeable for a number of reasons.



  • They both have long and thin green stalks, but the stem of a green onion is more robust than that of a white onion.

  • The stems of chives are more slender, and they resemble grass blades with bulbs.

  • While just some sections of the chive plant are utilized in cooking, the green onion plant is harvested for its edible components during its entire life cycle.

  • Chives are more concentrated in flavor than green onions are, despite the fact that green onions are larger. This is the reason why chives may stand-in for green onions while cooking.

  • Chives are most effective when used in their fresh condition; nonetheless, the jar of dried chives that has been sitting in my refrigerator for more than a year has shown to be useful in preparing a number of recipes. FYI: As a consequence of this, they are frequently used as garnish in order to improve the overall flavor of the food.

  • They are also commonly seen in salads. Chives, for instance, may be found in dishes such as deviled eggs and soups. On the other hand, meals that call for onions are excellent candidates for using green onions.


Related Questions:

1. How do you chop leeks from the spring into strips?


Cut each scallion into thirds, or pieces that are roughly 2 inches long, use a knife that is very sharp. In the second step, cut each piece of scallion in half lengthwise to form a side that is flat. Now with the flat sides of each component facing down, cut the pieces lengthwise into thin, even slivers or matchsticks.

2. Should I use scallions or green onions?


Scallions and green onions are synonyms for one another and refer to the same vegetable. The only distinction is in how the retailer chooses to label each of them in their inventory. On the other hand, green onions, sometimes known as spring onions, are entirely different. The bulb of a spring onion is significantly bigger than the bulb of a scallion, which is quite tiny and not particularly bulbous.


3. How should green onions be cooked?


If they are really thick, you should slice them lengthwise in half. Place them in a single layer on a baking sheet, drizzle with olive oil, and season with salt and pepper. Grill em up… after the grill has reached a high temperature, place the onions on it and grill them for approximately four minutes altogether, marking each side and allowing them to become somewhat tender.


Final Thoughts

So, what did we learn in class today? We now know that it’s ideal to buy scallions with their brilliant green leaves and roots still intact… scallions that are limp, slimy, or discolored should be avoided.


When you go home, place them in your refrigerator’s cold storage. To get the best results, put the scallions in a jar with a few inches of water in it. Before continuing, double-check that the bulbs and roots are completely submerged in the water.


Your scallions should last between one and two weeks in the refrigerator if you keep them in this manner. Enjoy the rest of your day, always stay safe, and treat others with kindness and respect. Until next time!

How to Cut Green Onions for Stir Fry? (read this before cooking another stir fry)