Stir-Fried Celery with Cashews and Lily Bulb
A light and crisp Chinese stir-fry combining tender celery, delicate lily bulb petals, and golden roasted cashews. This quick dish balances textures and flavors beautifully.
Story
A refreshing dish where the crunch of celery meets the soft, slightly sweet lily bulb petals. The roasted cashews add a nutty richness that ties everything together.
Ingredients
celery
200g, sliced diagonally
fresh lily bulb
1 head (about 100g), petals separated
roasted cashews
50g
cooking oil
2 tablespoons
salt
to taste
Instructions
1
Prep the lily bulbs
Separate each petal from the lily bulb head. Use scissors to trim away any brown or damaged edges. Rinse thoroughly under cold water several times until clean, then drain completely.
2
Slice the celery
Cut the celery stalks on a diagonal into thin, bite-sized pieces. This angled cut exposes more surface area and looks appealing.
3
Toast the cashews
Heat a wok or skillet over the lowest flame. Add oil and cold cashews together. Stir gently and continuously until the cashews turn a light golden brown, about 3-4 minutes. Remove and set aside.
4
Stir-fry the vegetables
Increase heat to medium-high. Add sliced celery to the remaining oil in the wok. Stir-fry for about 2 minutes until slightly softened but still crisp. Add the lily bulb petals and toss together for another minute.
5
Finish and serve
Return the toasted cashews to the wok. Sprinkle with salt and give everything a quick toss to combine. Serve immediately while hot.
