Lily Bulbs
Lily bulbs are literally the root of the lily flower. I had never seen them before -- they look kind of like a giant truffle or garlic clove. They have a pretty unique flavor / texture -- a little crispy and a little sweet. I don't normally even like celery that much, but this dish was really delicious. Simple (although separating the lily bulb / cleaning it can be a bit of a hassle), light, and crisp (as long as you don't overcook it). Will definitely make it again.
Active Time: 20 min
Total Time: 20 min
Ingredients
> lily bulbs (2)
> Chinese celery (a few stalks)
> (optional) pine nuts
> ginger (a few thin slices)
> garlic (a few cloves, thinly sliced)
> oil
> salt
> chicken essence (~2g), sesame oil (~1 tsp), white pepper (a little)
Instructions
1. Prep: break up the lily bulbs into individual "ears" and thoroughly clean. Slice the celery diagonally into large-ish pieces, similar in size to the lily bulbs.
2. Blanch the celery in salted water for around a minute or so.
3. Stir-fry. Start with the garlic and ginger, and stir-fry for maybe 10s (depending on your heat). Then add the celery and (optionally) pine nuts, and stir-fry for a minute or so. Finally, add the lily bulbs and stir-fry until cooked to your liking. Add the seasonings, stir-fry to fully incorporate, and serve.
Notes/Tips:
> You could stir-fry this with whatever other vegetables you want, as long as they're relatively sturdy. Carrot and mushrooms are common choices. I loved the flavor that the pine nuts add to this dish; the fragrance is amazing!
> Feel free to adjust the flavorings to your liking. Salt alone is honestly sufficient, feel free to add / substitute / adjust the rest depending on your liking.