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  • Scallion Tokyo Long Featured Image
  • Scallion Tokyo Long Featured Image

Scallion Tokyo Long

Allium fistulosum

$43.00
Size: Small Size Chart
Pot: Eco Planter
Grower
Eco Pot
Color:

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  • Pet Warning:Toxic To Ingest

  • Care Level:I'm Easy

  • Approximate Size: 4" to 26" W 22" to 24" H

Scallion Tokyo Long (Allium fistulosum) not only tastes good in salads and cooked dishes but is a natural defense against pests in the vegetable garden! They'll even guard your roses against Japanese beetles! The long, slender green stalks and white fleshy stem work great as a herbal addition to any meal!
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Scallion Tokyo Long
Scallion Tokyo Long

Scallion Ginger Stir Fry

Credit: A Saucy Kitchen @asaucykitchen

You Will Need:

1 tablespoon gluten free oyster sauce
1/2 teaspoon salt & pepper each
1/2 teaspoon sugar
1/3 cup water
1 tablespoon arrowroot starch, or cornstarch
1 tablespoon cooking oil
6 oz protein of choice; chicken, shrimp or tofu
1/2 onion, sliced (white, brown or yellow)
2 cloves garlic, finely chopped
1 tablespoon ginger, finely chopped
2 Scallions, ends removed and cut into 1 inch long pieces

Directions:

Combine the oyster sauce, salt, pepper, sugar, water and starch to a small cup and whisk to combine. Set aside.

Warm the oil in a wok or skillet on a high heat. Add the chicken and cook quickly for a minute or two until it’s no longer pink. Transfer the chicken to a small plate and set aside.

Add the sliced onions to the same wok/skillet. Add a little more oil if needed and sauté for a minute to soften the onion. Add the ginger and the garlic and cook another minute.

Add the chicken back to the wok along with the green onions. Stir fry a minute to finish cooking the chicken.

Add the combined sauce to the wok. Cook until the sauce turns into a thicker, saucy consistency.

Remove from the heat and serve over rice or noodles and enjoy!

Allium fistulosum Care Guide

Scallion Tokyo Long

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