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.
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.