50 gm fresh Lily Bulbs
50 gm Asparagus
50 gm Australian Celery
50 gm Carrot
50 gm Capsicums [yellow, orange Or green]
50 gm Chives flower ["Ku Chai" flower]
1 Tabsp Mushroom sauce [Vegetarian Oyster Sauce]
1/2 teasp Maggi Concentrate Chicken stock
1/2 cup water [cake measuring cup] ) mix water
1 teasp Corn flour ] ) & cornflour together
- Heat 2 Tabsp oil in a wok and fry "B" stir fry short while then add in "A" except for Lily Bulbs as cooks easily, stir fry for 3 minutes. Then add in the Lily Bulbs and stir fry for 1 minute.
- Add in the corn flour solution & bring it to a boil [everytime in cooking when adding corn flour solution must bring to a boil otherwise it would taste floury]. Once boil; plate it and serve hot as a side dish to rice.
(a) Lily Bulbs is seasonal and from China and is available at the markets or supermarkets.
Choose those that are whiter; if a little black stain; scrape it off. It is something like garlic;
just rub it and it will loosen out like petals;
(b) "Fun, fun" in Cantonese [though I am not a Cantonese] means "colourful" as you can see
this dish is colourful and tasty. I learnt this from a reknown Chef and will rate it as 9/10.
Till my next post, xoxo, Ophelia