Lily Buds

Also known as tiger-lily buds, golden needles or lily stems, dried lily buds are an ingredient in mu shu dishes and hot-and-sour soups. They add texture as well as an earthy taste. Soak the buds in hot water for about thirty minutes or until soft. Cut off the hard ends and shred or cut in half according to the recipe directions. You can find lily buds in Chinese shops; they are quite inexpensive. Store them in a jar in a dry place.