Stir-fried Celery with Lily Bulbs
(Available only in Cantonese)
Ingredients: (To Serve 4)
| Pumpkin | 4 taels |
| Lily bulbs | 2 taels |
| Red bell pepper | 2 taels |
| Yellow bell pepper | 2 taels |
| Celery | 8 taels |
Seasonings:
| Salt | ½ teaspoon |
| Canola oil | 1 teaspoon |
Cooking Method:
| 1. | Peel and deseed the pumpkin. Cut the pumpkin into slices. |
| 2. | Remove the outer layer of the lily bulbs. Soak the lily bulbs in water, then separate them into petals. Set aside. |
| 3. | Cut the red and yellow bell pepper into small pieces. |
| 4. | Peel off the fibrous skin of the celery with a grater. Cut the celery into long wedges. |
| 5. | Soak the lily bulbs in warm water. |
| 6. | Blanch the celery and pumpkin in water with added salt for about 3 minutes. Add the red and yellow bell pepper, then blanch the four ingredients for about 15 seconds. |
| 7. | Heat a wok and pour in the oil. Stir-fry the blanched ingredients over high heat. Add the lily bulbs and stir-fry to combine well. Done. |
Per serving：
| Energy(kcal) | 77 |
| Carbohydrate(g) | 14 |
| Protein(g) | 2 |
| Fat(g) | 2 |
| Sugar(g) | 4 |
| Sodium(mg) | 301 |
The energy and nutrient content is estimated according to the information
compiled from the Centre for Food Safety, Food and Environmental Hygiene
Department and the Nutrient Data Laboratory, US Department of
Agriculture.Values are for reference only.
This recipe is provided by Chiu Ka Seafood Restaurant.
