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A MEDLEY OF SAUTÉED VEGETABLES AND ROASTED NUTS; CELERY & LILY BULBS, CHINA

Peeled Celery

Peeled Celery

Dried Lily Bulbs, Soaked Lily Bulbs

Dried Lily Bulbs, Soaked Lily Bulbs

Olive Oil, Corn Starch, Sea Salt

Olive Oil, Corn Starch, Sea Salt

Macadamias

Macadamias

Ingredients

Celery – 6 stalks

Dried Lily Bulbs – 25 grams (0.9 ounces)

Macadamia Nuts – 50 grams (1.7 ounces)

Olive Oil – 2 tablespoons

Sea Salt – ½ teaspoon

Corn Starch – ½ teaspoon + ¼ cup (59 ml) of water

Water – 2 cups (473 ml)

Celery & Lily Bulbs – The Chinese cuisine mirrors the regional diversity of China.  Every region showcases its culinary techniques, specialty ingredients and unique spices.  The Lily Bulb, also called Lanzhou Lily, is an edible root vegetable that is highly nutritious and has a slightly sweet flavor.  The Lanzhou Lily is used as a medicinal remedy for the cough, lungs and heart ailments since thousands of years.  The Gansu Province, the northern region of China is the primary cultivation area of the Lanzhou Lily.  The fresh Lily Bulbs have a white color and a crunchy texture.  As fresh Lily Bulbs are not widely available in the USA, we purchase dried Lily Bulbs on amazon.com.  In southern China, we degust the refined Cantonese cuisine, featuring an array of seafood specialties and vegetable dishes.  The Celery & Lily Bulbs is a refreshing medley of sautéed vegetables complemented by roasted Macadamia nuts.

Blanched Celery

Blanched Celery

Blanched Lily Bulbs

Blanched Lily Bulbs

Dry Roasted Macadamias

Dry Roasted Macadamias

China, Celery & Lily Bulbs

China, Celery & Lily Bulbs

Preparation Method

Step 1 – Soak the dried lily bulbs in water for 3 hours.  Afterward, drain them into a bowl and set aside.  In a frying pan, roast the Macadamia Nuts for a few minutes until they acquire a golden color.     

Step 2 – Rinse and trim the celery stalks.  Peel the outermost layer of each celery stalk with the vegetable peeler.  Split the larger stalks lengthwise, then cut diagonally into 1-inch pieces.

Step 3 – Bring to a boil 2 cups of water in a large frying pan or a traditional wok.  Blanch the celery for 1 minute, then drain into a bowl.  Blanch the soaked lily bulbs for 5 minutes, then drain into a bowl.  Remove the water from the frying pan, add the olive oil and heat until slightly smoking.

Step 4 – In the frying pan add the celery, lily bulbs, macadamia nuts and sea salt, and sauté for 30 seconds.  Add the corn starch and water mixture, mix and sauté for 30 seconds.  Serve immediately.

Step 5 – Enjoy the flavorful and refreshing Celery & Lilly Bulbs.

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