Pa refers to green onions, leeks, scallions.
Leeks – Leeks have a subtle and delicate flavor that is milder and sweeter than that of onions.
The white adds a subtle touch to various dishes without masking other flavors.
Select those with crisp, brightly colored leaves and an unblemished bulb. Avoid any with withered or discolored leaves.
Leeks can be refrigerated in a plastic bag up to five days.
Before using, trim roots and green tops and split the leeks from top to bottom and wash thoroughly to remove the earth and sand trapped between the leaf layers.
Scallion – Also known as green onion or bunching onion in the USA, spring onion in the UK, shallot in Australia.
A scallion is an immature onion with long green stems and a small underdeveloped white bulb at the root end, both of which are edible.
Because of its crisp, sharp fresh taste and its bright green and white color, it is used extensively in Korean cooking.
The scallion has a slightly hot flavor that is milder than the common onion but stronger than chives.