Stir-fried Celery with Lily Bulbs

More Fruit and Vegetables3 LessVideo of Cooking Demonstration
(Available only in Cantonese)
Stir-fried Celery with Lily Bulbs
Ingredients: (To Serve 4)
Pumpkin 4 taels
Lily bulbs 2 taels
Red bell pepper 2 taels
Yellow bell pepper 2 taels
Celery 8 taels
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.