Wednesday, July 14, 2010

Chayote with Fresh Lily Bulbs (清炒佛手瓜鲜百合)

Since I am already familiar with using chayote in cooking, I explored another relatively new ingredient to pair with chayote today. I know it will not turn out disastrous as I already know the taste and texture of chayote. Fresh Lily Bulbs mark a close resemblance to...errr.... "finger nails" ...?

Can you find the finger nails I am talking about?

Fresh lily bulbs have a natural hint of sweetness and according to Chinese medicinal perspective, have slightly "cold properties". When the weather is dry, lily bulbs can be used to relieve coughs, dry throats and to clear away "heat" in the body. They are also known to promote restful sleep, to treat insomnia and reduce heart palpitations.

Stir-Fry Chayote with Fresh Lily Bulbs (清炒佛手瓜鲜百合)
Ingredients: Chayote, peeled and thinly sliced; fresh lily bulbs, rinsed thoroughly and separated into separated petals; finely shredded carrot; thin slices of ginger; salt and white pepepr to taste

Directions: Heat some oil in a pan and fry ginger slices till fragrant. Add in carrots, followed by chayote and fry briskly. Add a little water to moist and simmer till chayote is cooked. Add in lily bulbs and mix well with mixture. Simmer a while more till lily bulbs are cooked (Tip: should not overcook lily bulbs so they remain firm and retain some "crunch" after cooked). Add salt and pepper to taste. Serve immediately. Pairs off best with plain congee! Steamed rice is fine too if you prefer.

A dish which is refreshing, healthy with a hint of natural sweetness and a texture profile of light crunch and tender. Another summer addition for me. Happy me. I hope to share this with Weekend Herb Blogging - WHB hosted by Susan - The Well-Seasoned Cook. Do join us for the round-up on 18 July.

Now, do you think they look like finger nails? :p

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