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百合兰花上素 Lotus, broccoli & lily bulbs

 

百合兰花上素
Lotus, broccoli and lily bulbs

Servings

4

servings
Prep time

30

minutes
Cooking time

1

hour 

Ingredients

Directions

  • Soak lily bulbs for 30 minutes, then steam or boil it for 15 minutes and set aside.
  • Deseed and dice the red dates then set aside.
  • Thinly slice the lotus roots & carrots, cut the broccoli into small florets and separate stem and florets.
  • Blanch the lotus roots and broccoli stems for about 5 minutes.
  • After 5 minutes, add in broccoli florets and sliced carrots, blanch all together for another 3-5 minutes.
  • DIRECTIONS (sauce)
  • Lightly pan fry the diced red dates in a oiled pan under low heat and set aside to be used later on.
  • Put in all the seasonings. Mix the arrow root powder with some water until fully dissolved, then add into the pan to thicken up the sauce.
  • Add in all the blanched vegetables, together with the lily bulbs.
  • Drizzle a few drops of toasted sesame oil and add in the lightly fried red dates together with cashew nuts. Serve while hot, enjoy!

 

 

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