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Daylily Stir Fry Print E-mail
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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


      1. Start by peeling and grating the ginger.
      2. Mix the sugar, corn starch and water in the small bowl and set it aside.
      3. Warm the pan and add the oil. Let the oil heat until it gets a bit of haze on it.
      4. Add the ginger and sauté for about 30 seconds until the oil is flavored. Don't let it brown.
      5. Add the water chestnuts and the daylily buds. Stir fry!
      6. Pour the mixture over the lily buds and turn quickly but gently until all the flower buds are coated with a sauce.
      7. Serve immediately with rice or as a side dish.