🍲I. Ingredient List
Here are all the ingredients needed to make this dish.
| Ingredient | Quantity (g) | Preparation Requirement (Very Important!) 😊 |
|---|---|---|
| Celery | 250g | Peel off older strings, cut diagonally into diamond slices or segments |
| Fresh Lily Bulbs | ~150g (approx. 1 bulb) | Trim root end, separate into cloves, rinse clean |
| Garlic | 10g (approx. 2-3 cloves) | Minced |
| Carrot (Optional) | A small amount | Sliced, for color |
| Goji Berries (Optional) | A small amount | Soaked in warm water until soft |
| Cooking Oil | 15g | – |
✨II.Detailed Instructions ✨
1. Preparations (Mise en place):
- •Wash the celery. Use a peeler to gently remove any tough strings on the surface (for a more tender texture), then cut diagonally into diamond slices or small segments.
- •Trim the top and root end of the lily bulb. Gently separate it into individual cloves and rinse clean under water. Drain well. If not using immediately, soak in water to prevent oxidation and darkening.
- •Mince the garlic. Slice the carrot (if using) and soak the goji berries in warm water until softened; these are mainly for garnish and added color (optional).
2. Blanching (Key Step):
- •Bring a generous amount of water to a rolling boil in a pot or wok. Add a pinch of salt (extra to recipe) and a few drops of cooking oil (extra to recipe) to the water; this helps the vegetables retain a brighter color.
- •First, add the celery to the boiling water and blanch for about 60 seconds. Remove immediately and plunge into ice water or rinse under cold water to stop the cooking process and maintain its crisp texture and vibrant green color.
- •Add the lily bulb cloves to the boiling water and blanch for only 20 seconds. Remove immediately once the edges become slightly translucent. Be careful not to blanch for too long, as the lily bulbs will become mushy and lose their crisp-sweet texture.
3. Stir-Frying:
- •Heat the cooking oil in a wok over high heat until moderately hot (around 150°C or 300°F). Add the minced garlic and stir-fry briefly until fragrant.
- •Add the blanched celery and stir-fry quickly for about 30 seconds.
- •Add the blanched lily bulbs, along with the prepared carrot slices and drained goji berries (if using). Toss everything together quickly.
- •Pour in the pre-mixed seasoning sauce (see Step 3 for ratios). Quickly toss and stir-fry over high heat so the sauce evenly coats all ingredients.
- •Once the sauce has slightly thickened and clings to the ingredients, immediately turn off the heat and transfer to a serving plate. The entire stir-frying process should be quick to ensure the ingredients remain crisp
🍚 III.Seasoning Ratio & Nutrition Facts Table
Here is the precise seasoning ratio and estimated nutritional information, calculated based on the ingredients and seasonings used.
Seasoning Sauce:
- •Salt: 2g
- •Sugar: 2g
- •MSG or Mushroom Seasoning: 1g (optional)
- •Water: 30g
- •Water Starch (Slurry): 10g (5g starch mixed with 5g water)
💡 Chef’s Tips
- •Don’t Overcook Lily Bulbs: Lily bulbs cook very quickly. Both blanching and stir-frying times must be brief to prevent them from becoming soft, losing their crisp-tender texture, and potentially darkening.
- •Prepare Everything in Advance: This dish requires quick cooking, so have all your ingredients prepped and the seasoning sauce mixed before you start heating the wok.
- •Use a Thin Slurry: Adding the water starch slurry helps the sauce cling to the ingredients, but it should be thin; otherwise, it can compromise the dish’s light and refreshing quality.
- •Variations & Upgrades: Adding blanched cashews or macadamia nuts can introduce a nutty aroma and crunchy texture, adding another dimension to the dish.
