Jin Gu Yin Liu

Stir-Fried Bean Sprouts With Lily Buds

Preparation info
  • Serves


    as Part of a Chinese Meal, or 2 as a Single Dish.
    • Difficulty


Appears in

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.


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


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