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Recipe: Stir-fried lily bulb and celery

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Editor's note: As interest in Yunnan cuisine increases around China and the rest of the world, GoKunming contributor Guo Duomi will occasionally offer recipes for traditional Yunnan and Chinese dishes. If there is a certain dish you would like to see a recipe for, please send us your ideas via our contact form.

Stir-fried lily bulb and celery – Xiqin chao baihe (西芹炒百合)

The waterlily is a well known ornamental flower. In Yunnan you can purchase dried lily flowers for use in cooking or to make tea and the gigantic lily leaf is also used to make tea. Not to be outdone the lily bulb also makes its way into local recipes, producing crunchy little 'ears' which are similar in nutritional quality to the potato.

2 lily bulbs
1 small carrot
1 stalk celery
1 tsp salt
1 tbsp cornflour
Oil for frying

Break up the lily bulbs into numerous small 'ears'. Clean these with water and, using a small knife, cut away the outer edge to clean away most of the brown colouration. Wash well and then boil in a pot of salted water for 4 minutes, remove and drain.

In the meantime slice up the carrot and celery into small pieces and mix the cornflour with 2 tablespoons of water to form a paste.

Heat a few tablespoons of oil in a wok on high heat and add the carrot and celery. Fry for around 30 seconds before adding the lily bulbs and salt. Stir fry for around 2 minutes and then add the cornflour/water mixture.

Mix thoroughly, then remove from the heat and transfer to a plate to serve.

Happy eating!

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