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- Trim the root ends from the scallions.
- Pat your protein dry with a paper towel.
In another large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking.
Sausages:
Prick the sausages in a few places with a fork if desired. Add the scallions and sausages to the pan, season the scallions with salt and pepper, and cook, turning occasionally, until the scallions are lightly browned, 2 to 3 minutes, and the sausages are browned and cooked through, 10 to 12 minutes. Transfer the scallions to a plate while you continue cooking the sausages.
Chicken:
Add the scallions and chicken to the pan, season with salt and pepper, and cook, turning occasionally, until the scallions are lightly browned, 2 to 3 minutes, and the chicken is lightly browned and cooked through, 4 to 6 minutes per side.Transfer the scallions to a plate while you continue cooking the chicken.
Steaks:
Add the scallions and steaks to the pan, season with salt and pepper, and cook, turning frequently, until the scallions are lightly browned, 2 to 3 minutes, and the steaks are well browned and your desired doneness is reached. For medium-rare, that’s 6 to 8 minutes for top sirloins and 8 to 12 minutes for filet mignons. Transfer the scallions to a plate while you continue cooking the steaks.
Plant-based chicken:
Add the scallions and plant-based chicken to the pan, season with salt and pepper, and cook, turning occasionally, until the scallions are lightly browned, 2 to 3 minutes, and the plant-based chicken is browned and heated through, 4 to 6 minutes. Transfer the scallions to a plate while you continue cooking the plant-based chicken.
Transfer your protein to a cutting board to rest for 5 minutes, then cut into ½-inch-thick slices; leave the plant-based chicken pieces whole.