Celery and white lily bulbs stir-fry, or called 西芹百合 in Chinese, is commonly seen in most Chinese restaurants. The white lily bulbs are available in dry version or fresh versions. The texture of both vegetables is quite crunchy, although the celery tastes more fresh and watery and lily bulbs more mealy, so I think it’s an interesting combination. The fresh mouth feel makes it an excellent companion to all the heavy protein loaded dishes.
The other day I found it (surprisingly!)in the frozen section in Asian market in Stockholm, so I decided to give it a try at home. The lovely white and tender green color are superb for the spring!
Health index: 5/5 (everyday food, highly recommend)
Kitchen Gadgets: Wok
2-3 white lily bulbs
2 big celery stalks
2 tsp canola oil
½ tsp salt
¼ tsp white pepper
1. Wash the white lily bulbs carefully, remove or brush off the dirt, and peel each petal off. Use kitchen scissors to cut off any discolored parts.
2. Cut the celery stalk diagonally.
3. Heat the wok on high heat for a minute, then turn to medium, add oil, then celery and lily bulbs, stir fry for about 2-3 minutes.
4. Turn off heat, add salt and pepper and serve as a side dish!