The six-line dinner I make when the suji roll is in the fridge is this one – scallion suji stir, and this home cook’s version lists itself in exactly six steps: slice, cut, heat, bloom, stir, serve. A home cook wrote it that plainly, and the ingredient list is just as short: one roll, one scallion, seafood soy, salt, and a pinch of味精. I made it as written, and it is the honest weeknight plate that takes less time to cook than to read.
Cong chao su ji (葱炒素鸡) is scallion suji stir – sliced pressed tofu roll stir-fried with rolling-cut scallion and finished with seafood soy, salt, and a pinch of味精.
What Is Scallion Suji Stir?
This is the shortest stir of the pressed roll: suji is sliced, a single scallion cut in rolling chunks. Cold oil in a hot pan takes the scallion first until it is fragrant – the recipe’s whole flavor, since there is no ginger or garlic – and the suji follows with seafood soy, a little salt, and a pinch of味精, tossed until every slice is coated and out.
For the chive version of the same pressed roll, my chives and suji stir uses garlic chives instead of scallion.
Why This Recipe Works
- [‘
- Six steps, one page. Slice, cut, heat, bloom, stir, serve.
- The rolling scallion. One stalk, cut on the roll.
- Scallion bloomed first. The only aromatic – so it matters.
- Seafood soy. The recipe’s own seasoning choice.
- Out fast. Sliced suji needs only color.
‘, ‘
‘, ‘
‘, “
“, ‘
‘]
Equipment Needed
- A wok or skillet
- A spatula
Ingredients
- 1 roll of suji (pressed tofu roll)
- 1 stalk of scallion
- Seafood soy, salt, and a pinch of味精 (or mushroom powder), to taste
Ingredient Notes
Suji: The pressed tofu roll – one is enough for two. My chives and suji stir is the chive version. Scallion: The single aromatic – bloom it well. The seasoning: Seafood soy is the recipe’s own choice.
Prep & Mise en Place
Slice the suji; cut the scallion on the roll; set the seasoning out.
Cooking Process
Step 1 – Gather the materials: one roll of suji, one scallion, s
Gather the materials: one roll of suji, one scallion, seafood soy, salt, and味精.
Step 2 – Slice the suji
Slice the suji.
Step 3 – Cut the scallion on the roll
Cut the scallion on the roll.
Step 4 – Hot pan, cool oil: add the scallion and cook it fragran
Hot pan, cool oil: add the scallion and cook it fragrant.
Step 5 – When it smells good, add the sliced suji and keep fryin
When it smells good, add the sliced suji and keep frying; pour in the seafood soy, a little salt, and a pinch of味精; toss evenly and out.
Step 6 – To the table
To the table.
Common Mistakes When Making This Dish
1. A bland plate. Cause: scallion not bloomed. Fix: fragrance first – it is the only aromatic. 2. A dry, hard roll. Cause: overcooked. Fix: color and out. 3. A salty plate. Cause: seafood soy plus salt. Fix: taste before the salt. 4. Uneven seasoning. Cause: a shy toss. Fix: coat every slice. 5. A burnt scallion. Cause: heat too high. Fix: cool oil, medium.
Variations
Greener: Add scallion greens at the end. More flavor: A clove of garlic with the scallion. My chives and suji stir is the chive version of the same pan.
Frequently Asked Questions
What is suji? The pressed tofu roll – one roll feeds two as a side. Why no ginger or garlic? The recipe keeps it to one aromatic – the scallion. What is味精? Umami seasoning – mushroom powder works. How long does it take? About 15 minutes. Is it spicy? Not at all – and my silken tofu potage is the soup to go with it, braised tofu with bok choy the green plate.
How to Serve
Serve with rice or congee – with chives and suji stir, zen sujitang, and home-style tofu for a simple table, or with red braised tofu and golden pan-fried tofu for contrast.
Storage & Reheat
Refrigerate 2 days; reheat quickly. Never leave out more than 2 hours.
Allergen Notice
This recipe contains soy (suji, soy) and shellfish (seafood soy, if shrimp-based). It is free of gluten (verify the soy), dairy, egg, nuts, and fish.
Nutrition Disclaimer
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
About the Author & Recipe Development
I am Jason Guo, a Chinese chef who has cooked professionally for more than five years – including time as a head chef – and now runs my own small restaurant in China, where tofu appears on the menu almost every day. This xiachufang cook’s scallion suji stir is my six-line dinner, and the recipe’s insistence on one aromatic is exactly why it works. I tested it as written. I have not tested the garlic version, so that is your experiment, not my claim.
Authoritative References
USDA Food Safety and Inspection Service – Safe Temperature Chart for safe storage of cooked dishes.
Scallion Suji Stir (葱炒素鸡): The Six-Line Dinner
Ingredients
Equipment
Method
- Gather the materials: one roll of suji, one scallion, seafood soy, salt, and味精.
- Slice the suji.
- Cut the scallion on the roll.
- Hot pan, cool oil: add the scallion and cook it fragrant.
- When it smells good, add the sliced suji and keep frying; pour in the seafood soy, a little salt, and a pinch of味精; toss evenly and out.
- To the table.
