Tuesday, June 14, 2011

Fresh Day Lily Buds Stir-fry

Fresh day lily buds, bamboo shoots, black fungus and pork stir-fry

I bought fresh day lily buds at the market the other day. I checked on Internet and asked some local friends how to cook them. Here is my recipe which is an adapted version of a dish from northern China called “Muhk-séui-yuhk - 木须肉”.

  • 150-200gr fresh day lily buds*
  • 20gr black fungus
  • 300gr (1/2 catty) lean pork, sliced
  • ~300gr bamboo shoot (1 can)
  • 1 garlic clove (thinly sliced)
  • ½ large onion (thinly sliced
  • 4 tbsp vegetable oil (divided in 3 parts)

* see photo on PAGE: Fruits, Plants and Fungus

  • 1 tbsp dark soya bean sauce
  • 1 tbsp Chinese rice wine
  • ½ tsp sugar
  • 1 tbsp oyster sauce
  • Salt and white pepper to taste

  1. Marinate pork slices in 1 tbsp cornstarch, 1 pinch salt and 1 tbsp water for at least ½ hour.
  2. Wash and soak the lily buds for ½ hour. Rinse and drain.
  3. Wash and soak the black fungus for at least 1 hour. Rinse and drain.
  4. Rinse bamboo shoot in water. Blanch in boiling water. Drain and dut into small chunks.
  5. Mix all the seasoning ingredients in a cup.
  6. Heat 1 tbsp oil in a wok and add onion and garlic in. Stir-fry until translucent. Remove from wok and reserve.
  7. Heat 2 tbsp oil in wok and stir-fry pork until slightly golden. Remove from work.
  8. Heat 1 tbsp oil in wok and add black fungus and bamboo shoots. Stir-fry for 2-3 minutes. Transfer onion, garlic and pork in wok. Continue stirring with spatula.
  9. Add seasoning. Continue stirring for another 2 minutes.
  10. Add day lily buds and stir-fry for another 2 minutes.
  11. Add water if necessary, salt and white pepper to taste. Transfer to serving bowl.

Fresh day lily buds, bamboo shoots, black fungus and pork stir-fry

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