Spring has sprung, and it brings with it all sorts of delicious alliums. From the uber-popular ramp to sweet and coy green garlic, these onion-adjacent plant parts bring fresh, savory flavors to everything they touch.
Scapes stir fry well alongside Fiddlehead ferns, since neither need a particularly long time on heat to really blossom. Maybe a sweet pepper and OH! Shrimp! And some little bits of chicken breast.. and maybe the tiniest amount of tamari to stick it together with some good noodles…
Gan bian si ji dou—Sichuan-style dry-fried green beans with chilies and pickles—are one of the best and most mistranslated vegetable dishes in the world. The real version should be bright and light, featuring beans with blistered skins and snappy interiors and tossed with chili-flavored oil, Sichuan peppercorns, scallions, garlic, ginger, and chopped preserved mustard root. It’s a pretty far cry from the oily, drab, pork-smothered versions you find in Chinese take-out joints. While a bit of minced pork is not totally out of the question, it’s hardly a required ingredient.
…the wonders of the kitchen don’t stop once you’ve finished cooking: Even once you’ve used however many scallions—or carrots or fennel fronds—as you need in a recipe, the others needn’t go in the compost. They can last a long time. A really long time. You just need to regrow them and—here’s another miraculous part—it only takes one week.
Here are four vegetables that only need one week of water and sunshine to regrow to a point where you can use them. You should change the water when it gets cloudy, but otherwise, this method requires barely any effort. Just chop, regrow, repeat: