CUT SCALLIONS RECIPES

Steps:

• Separate white and green parts from scallions. Cut white parts into 1" lengths, halve lengthwise, and slice into long thin strips. Hold greens on a cutting board with your hand, fingertips pointed inward, and place knife at a 45° angle, resting side of blade against knuckles. Using a rocking motion and maintaining same angle with knife, thinly slice greens, moving them toward knife with your opposite hand.
• Toss scallion whites with rice vinegar, sugar, and a pinch of salt in a medium bowl; let sit 10 minutes.
• Meanwhile, hold chile on cutting board with your hand, fingertips pointed inward, and place knife at a 45° angle, resting side of blade against knuckles. Using a rocking motion and maintaining same angle with knife, thinly slice chile, moving it toward knife with your opposite hand.
• Add cilantro, sesame oil, chile, and scallion greens to bowl with scallion whites; toss to combine. Season with salt and pepper. Top with sesame seeds.

Steps:

• Season eggs with ½ teaspoon of kosher salt, and whisk well.
• Heat 1 tablespoon of oil in a large (12-inch) skillet or wok over medium-high, and, once hot, swirl the oil around and pour in the egg mixture. Allow the egg to set before pushing the egg to one side and tilting the pan to the opposite side. Cook this way until the egg is just set. Break the egg into large chunks (they’ll break up into smaller pieces on their own), remove from pan and set aside. Wipe out the pan if necessary.
• Prepare the scallions by separating the white and green parts. Halve the white sections vertically so they are thinner, then cut into 2-inch segments. Cut the green parts into 2-inch segments.
• In the same skillet, heat 1 tablespoon of oil over medium-high, add the peppers and stir-fry for 2 to 3 minutes until softened. Add the garlic, then add the white parts of the scallions in stages. As the scallions wilt, add more and cook until charred, another 2 minutes. Remove from the pan and set aside.
• Return the skillet to the stovetop, reduce heat to medium and add 3 tablespoons of oil. Add the curry powder and 2 teaspoons of kosher salt, and stir vigorously to dissolve the curry powder, about 30 seconds.
• Increase heat to medium-high, add the drained vermicelli and ¼ cup of water, and drizzle with another 1 to 2 tablespoons of oil. Using tongs or long wooden chopsticks, toss the noodles well, ensuring that they are well coated in the curry mixture.
• Add the soy sauce and toss for 3 to 5 minutes, until the noodles are tender. Add the peppers, scallion whites and egg back to the pan, along with the scallion greens, and stir-fry for 1 to 2 minutes until the greens are wilted. Taste and season with more salt, if required.