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Stir-Fried Lily Buds with Pork

(Photo by Molly Des Jardin/Flickr)

(Photo by Molly Des Jardin/Flickr)


Serves 2.

200 g/7 oz fresh lily buds
1 tablespoon peanut oil
1 teaspoon finely chopped garlic
3 tablespoons chopped coriander including root
125 g/4 oz minced pork
1/2 teaspoon ground black pepper
1 tablespoon fish sauce
1 teaspoon palm or brown sugar
2 tablespoons roasted, crushed peanuts


Wash lily buds and remove the green calyx from each. Heat peanut oil in a wok and fry the garlic and coriander root on low heat, stirring, until fragrant. Add pork, raise heat and stir-fry until no longer pink. Add lily buds and continue to toss and fry for 2 minutes. Add pepper, fish sauce, sugar and a splash of water, cover and simmer for 3 minutes. Sprinkle with crushed peanuts and serve with steamed rice.

Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)

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