Daylilies bloom in profusion in July and August. True to their name the flowers only last just one day.
Dried lily flowers are part of traditional Chinese cooking. We've seen them called for in hot and sour soup recipes.
We
used the traditional orange, single blossom daylily. The buds are
tasty! They will get green as they cook. The flavor is something like
green beans but not quite. This Asian-style recipe makes them totally
yummy.
{Makes 4-6 servings}
You'll need:
A 1 inch piece of ginger root
3 tablespoons of corn oil
1 small can of water chestnuts
2-3 cups daylily buds
1 tablespoon of soy sauce
1 teaspoon of sugar
1 tablespoon of corn starch
3 tablespoons of water
A little adult help
Equipment:
A fine grater
A 10 inch fry pan
A spatula
A small bowl
Start by peeling and grating the ginger.
Mix the sugar, corn starch and water in the small bowl and set it aside.
Warm the pan and add the oil. Let the oil heat until it gets a bit of haze on it.
