Ingredients:
2 Lily bulb
1 Carrot
1 stalk Celery
1 tsp salt
1 tbsp Cornflour
Oil for frying
Directions:
Break up the lily bulbs into numerous small ‘ears’. Rinse them clean
Boil in a pot of salted water for 4 minutes, remove and drain
Slice up the carrot and celery into small pieces and mix the cornflour with 2 tablespoons of water to form a paste
Heat a few tablespoons of oil in a wok on high heat and add the carrot and celery. Fry for around 30 seconds before adding the lily bulbs and salt
Stir fry for around 2 minutes and then add the cornflour/water mixture
Mix thoroughly, then remove from the heat and transfer to a plate to serve
