Joanna decided to demonstrate a Chinese Assorted Vegetable Stir Fry at the Caring Place Community Kitchen when approached by Minoo. She told us that she just watched this stir fry recipe on the TV and want to put it to practice. Joanna had demonstrated Fried Magu Rice Vermicelli in this kitchen earlier.
This Chinese Assorted Vegetable Stir Fry is a vegetarian dish. Joanna got the inspiration from another TV show to add lily bulb into the stir fry.
- 2 carrots, peel and thinly slice
- a small bag of snow pea, destring and cut into half
- a handful of dry lily bulb, soak in cold water overnight
- 6 to 8 fresh shiitake mushroom, slice
- 2 cloves of garlic, minced
- 2 green onion, green part only, slice
- 2 tablespoons soy sauce
- salt to taste
If you use dried shiitake mushroom, you will need to reconstituted in warm water for 2 hours.
Dry lily bulb can be bought from Chinese herbal or groceries stores. Fresh lily bulb is also available from Chinese groceries stores. Lily bulb looks like garlic and the bulb is made with layers that resemble onion. It is a crunchy texture.
According to Joanna, lily bulb is good for the skin, cancer control and prevent inflammation. From my earlier post on Ching Po Leung, lily bulb benefit includes moisten the lung, cooling the body, stop cough and sore throat, lower fever, etc.
Joanna came from the province of Jiang Xi, China. Joanna told us her province has beautiful mountains. Her village has a small river but the people there do not like picnic at the river because there is no facilities like picnic table and toilet. The villagers have rice fields and raise their own chicken, grow their own vegetables and fishing for food. She said the life there is hard as there is not enough food. When asked if she misses her hometown, she said she usually feels homesick during Chinese festivals like Chinese New Year, Ching Ming, Dragon Boat Festival and Moon Cake Festival.