11.   In a large skillet or casserole, chop the remaining onion finely and fry in the remaining oil until golden.

12.   Loosely fill the large body cavity with the remaining onion mixture.

13.   Make sauce by heating a saute pan with a little oil and sauteeing remaining onion.

14.   Mince the remaining onion half, then add it to the skillet along with the garlic, hot pepper flakes and paprika.

15.   Once the green tops stretch up tall, pull out the smaller plants to use as scallions and leave extra growing room for the remaining onions.

16.   Place the remaining sliced onions in a small bowl and stir in the hot chili sauce and blend well.

17.   Repeat with remaining onions, beans and potatoes, again seasoning lightly.

18.   Repeat with the remaining onion half.

19.   Reserve remaining onion.

20.   Serve topped with the remaining green onions and a sprinkling of sesame seeds.