The Wok and the Negi are stir fry companions.
One is hard steel, with hot sheen and its smoke.
One is more gentle yet pungent as curls it unfurls.
Seeming as combat of metal and vegetable
The process of Stir-Fry reveals.
Those beauty of green onions
Sliced and fried to their curling
Are best done alone
Then added at moment of their best accent.
The Japanese name them as Negi.
Some call them Scallions, others Green Onions.
Their beauty both touch and their eye appeal.
To master the Wok
one must ask of the Negi
to take this quick journey.
Question to Chowhounders:
How do you treat them?