📝 About This Recipe
This elegant Jiangnan-style dish is a celebration of texture and 'clear' flavors, often served at Chinese wedding banquets to symbolize a harmonious union. The crisp, refreshing crunch of premium celery pairs beautifully with the velvety, petal-like sweetness of fresh lily bulbs. Accented with vibrant red goji berries and nutty toasted pine nuts, it is a sophisticated, health-conscious stir-fry that embodies the delicate balance of traditional Cantonese and Shanghainese temple cuisine.
🥗 Ingredients
Main Ingredients
- 300 grams Chinese Celery or thick-stalked Celery (tough strings removed, sliced diagonally into 2-inch diamonds)
- 2 whole bulbs Fresh Lily Bulb (petals separated, cleaned, and trimmed of brown spots)
- 1/4 cup Carrot (peeled and cut into decorative flower shapes or thin slices)
- 1 tablespoon Dried Goji Berries (soaked in warm water for 5 minutes to plump up)
- 1 tablespoon Toasted Pine Nuts (for a buttery crunch)
Aromatics
- 2 cloves Garlic (thinly sliced)
- 1 teaspoon Ginger (minced)
- 1 stalk Scallion (white part only, cut into 1-inch sections)
The Seasoning Sauce
- 3 tablespoons Vegetable Stock or Water
- 1/2 teaspoon Sea Salt (adjust to taste)
- 1/4 teaspoon Sugar (to balance the flavors)
- 1 teaspoon Shaoxing Rice Wine (optional)
- 1/2 teaspoon Cornstarch (for a light silken glaze)
- 1/2 teaspoon Sesame Oil (pure toasted)
- 2 tablespoons High-heat cooking oil (such as grapeseed or peanut oil)
👨🍳 Instructions
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1
Prepare the lily bulbs by cutting off the stem end. Gently peel away the individual petals. Rinse them thoroughly in cold water to remove any dirt, and use a paring knife to trim away any discolored or brown edges. Keep them submerged in cold water until ready to use to prevent oxidation.
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2
Prepare the celery by removing the tough outer strings with a vegetable peeler. Slice the stalks on a sharp diagonal into diamond-shaped pieces about 1/4 inch thick. This increased surface area helps them cook evenly and absorb flavor.
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3
In a small bowl, whisk together the vegetable stock, sea salt, sugar, Shaoxing wine, cornstarch, and sesame oil. This 'slurry sauce' ensures the seasoning is distributed perfectly in the fast stir-fry process.
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4
Bring a medium pot of water to a boil. Add a drop of oil and a pinch of salt (this keeps the vegetables vibrant green).
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5
Blanch the celery and carrot slices in the boiling water for exactly 45 seconds. They should be slightly softened but still retain a snap.
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6
Add the lily bulb petals to the boiling water for the last 10 seconds of blanching. Do not overcook them, or they will lose their crispness and turn mushy.
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7
Drain the vegetables immediately and plunge them into a bowl of ice water to stop the cooking process. Drain again and pat dry with a clean kitchen towel.
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8
Heat a wok or large skillet over high heat until a bead of water evaporates instantly. Add the 2 tablespoons of cooking oil and swirl to coat the surface.
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9
Add the sliced garlic, minced ginger, and scallion whites. Stir-fry for 15-20 seconds until fragrant, being careful not to brown the garlic.
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10
Toss in the blanched celery, carrots, and lily bulbs. Stir-fry vigorously for 1 minute to infuse the aromatics into the vegetables.
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11
Give the prepared sauce mixture a quick stir to re-incorporate the starch, then pour it around the edges of the wok into the center.
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12
Toss everything rapidly for another 30-45 seconds until the sauce thickens into a clear, glossy veil that coats the vegetables.
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13
Fold in the soaked goji berries and half of the pine nuts. Give it one final toss.
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14
Transfer to a warmed serving plate and garnish with the remaining toasted pine nuts for extra texture.
💡 Chef's Tips
If you cannot find fresh lily bulbs, you can use dried ones, but they must be soaked for several hours and will have a starchier texture. Always remove the strings from the celery; it transforms the dish from 'home-style' to 'fine-dining' quality. Do not skip the blanching step—it ensures the vegetables are cooked through while maintaining their bright, jewel-like colors. Work quickly once the wok is hot; the goal is to 'sear' the vegetables with heat without losing their moisture. For a vegan version, ensure your vegetable stock is clear and light so it doesn't cloud the beautiful white color of the lily bulbs.
🍽️ Serving Suggestions
Serve as part of a multi-course Chinese dinner alongside steamed sea bass with ginger and scallions. Pairs beautifully with a light, floral Jasmine tea or a chilled dry Riesling. Serve with a bowl of fluffy white jasmine rice or multi-grain rice to soak up the delicate sauce. Accompany with a protein-heavy dish like Braised Tofu or Crispy Skin Chicken to balance the meal. Great as a light, refreshing side dish for a summer luncheon.