Yen Can Cook ~ Fresh Lily Bulbs & Celery Stir Fry (Vegetarian)

I remember I was pretty excited when I first saw fresh lily bulbs were sold in my neighbourhood mini market. The whole lily bulbs were vacuum-packed, 2 pieces in a package and it was priced at RM10+ (if my memory serves me right :P), quite expensive I would say. 

 

Fresh lily bulbs – They are the edible bulb of the lily plant cultivated for food and medicine in Asia, especially in China, Korea, and Japan. It is a white skinless ball shaped corm, which contains starchy scale/petal like sections. They can be dried or used fresh. The fresh lily bulbs have a slightly perfumed smell, crunchy texture and refreshingly sweet taste. The Chinese use them in cold dishes (can be eaten raw), stir-fries and soups. The cleaning process is quite tedious because soil tend to hide within the petals. The black or brown blemishes on the petals need to be trimmed off too.

Check out THIS VIDEO on how to clean and prepare them.

 

Ingredients (Serve: 3-4)

1 packet fresh lily bulbs, cleaned 

3 stalks celery, cut slantwise 

1 packet Shimeji Mushroom

4 gloves garlic, minced

Sauce

1/2 teaspoon mushroom granules

30ml water

Salt and sugar to taste

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Step 1: Trim the bottom of the Shimeji Mushrooms and separated into individual stalks.

Step 2: Heat up cooking oil in wok, saute garlic slices till fragrant. 

Step 3: Add in celery and some water, let it cooks for 2 minutes. Add in Shimeji Mushrooms, mushroom granules and the remaining water, stir fry and let them cook for another 2 minutes. 

Step 4: Add in fresh lily bulbs and stir fry to combine for another 1 minutes. Add salt and sugar to taste.

Step 5: Serve.

 

HAPPY COOKING!  #stayhealthy #staysafe

 

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