Ginger-Scented Squash, Peas, and Lily Bulbs

Preparation info
  • Makes

    4 to 6

    servings as part of a multicourse meal
    • Difficulty


Appears in

By Linda Anusasananan

Published 2012

  • About

In Meizhou, we ate this colorful combination of ginger-scented orange squash, green pea pods, and white lily bulbs. The lily bulbs were new to me. They looked much like small onions or large garlic cloves and tasted mildly sweet, with a slightly starchy texture and a bit of crunch. Back home, I found vacuum-packed fresh lily bulbs in an Asian supermarket. Use shallots as an alternative. Serve as a vegetable side dish in a Chinese or Western meal; it’s a lovely companion to chicken or pork.<