Jin Gu Yin Liu

Name: Jin Gu Yin Liu (Stir-Fried Bean Sprouts With Lily Buds)
Yield: Serves 4 as Part of a Chinese Meal, or 2 as a Single Dish.
Cuisine: China
Ingredients: 3 tablespoons rice wine or dry sherry; 2 teaspoons sesame oil; 1 tablespoon light soy sauce; 50 g/2 oz dried lily bud stems; 450 g/1 lb fresh bean sprouts; 1½ tablespoons peanut oil; ½ teaspoon salt; Pinch of freshly ground black pepper

Stir-Fried Bean Sprouts With Lily Buds

Preparation info

Serves
4
as Part of a Chinese Meal, or 2 as a Single Dish.

Difficulty
Easy

Appears in

The Taste of China

By Ken Hom

Published 1990

About

Lily buds are quite edible, nutritious, and inexpensive. They come dried, softening nicely when soaked and stir-fried. The bean sprouts cooked with them contribute a chewy texture which adds up to a simple but splendid dish, just like the one I enjoyed at the Gongdelin vegetarian restaurant in Shanghai.

Ingredients

50 g/2 oz dried lily bud stems
450 g/1

Asia
China
Main course
Vegan

Method

Soak the lily bud stems in warm water for 20 minutes. Drain them thoroughly and cut off the hard ends. If you wish, snap off the ends of the bean sprouts for a more finished presentation.

Heat a wok or large frying pan until hot. Add the oil and salt, then the lily bud stems, and pepper. Stir-fry for 30 seconds, add the bean sprouts, and continue to stir-fry for 1 minute. Then add the r