Lily Bulb Stir Fry
Servings: 2 servings
Calories: 193kcal
Cost: $2.41 per serving
Lily bulbs (百合) are cooked with cashews in a variety of Chinese stir fries; this vegan recipe adds snow peas and carrots for a deliciously crunchy side dish.
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Ingredients
Stir Fry
- 1 tbsp grapeseed oil or other high-smoke point oil
- 2 tbsp cashews (see Note 1
) - 1 inch fresh ginger, sliced into coins
- ¾ cup lily bulbs (see Note 2
) - 1½ cups snow peas or snap peas
- 1 medium carrot, peeled and sliced on a bias
Garlic Glaze
- 3 cloves garlic, minced
- 1 tbsp shaoxing wine or mirin
- 1 tbsp water
- ½ tsp fine salt or 3/4 tsp kosher salt
- ½ tsp ground white pepper (*can sub black pepper)
- 1 scant tsp cornstarch
Instructions
- Mix together the ingredients for garlic glaze and set aside until step 5.
- Bring 3 cups of water to a boil in a wok. Add the lily bulbs, snow peas, and carrot. Blanch for two minutes, then drain and run under cold water. Set aside until step 4.
- Return the wok to high heat, and add the oil followed by the cashews and ginger.
- Stir fry for 15 seconds, then add the blanched veggies. Turn the heat down to medium and stir fry until any excess water has been evaporated (2–3 minutes).
- Give the garlic glaze a quick mix to stir up any cornstarch that has settled, then pour it onto the vegetables. Continue stirring until the glaze has thickened, then remove from heat.
- Discard the ginger slices and serve.
Notes
- Peanut is an okay substitute in place of cashew. Sometimes I like to use a mix of both.
- I typically buy the prepackaged fresh bulbs for this recipe but you can also use whole bulbs. I don't recommend using dried lily bulbs as they can be bitter. See the "Types of Lily Bulbs" section above for more info.
Nutrition
Calories: 193kcal | Carbohydrates: 19g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Sodium: 633mg | Potassium: 526mg | Fiber: 5g | Sugar: 7g | Vitamin A: 7545IU | Vitamin C: 54mg | Calcium: 80mg | Iron: 3mg