Ingredients with Measurements:
- 1 cup fresh daylily buds
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon cornstarch
- 1/4 cup water
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. Rinse the daylily buds in cold water and remove any yellow parts or debris. Cut off the stem and discard.
2. In a small bowl, whisk together soy sauce, honey, cornstarch, and water until smooth. Set aside.
3. Heat the vegetable oil in a wok or large skillet over high heat.
4. Add the sliced onion and stir-fry for 1-2 minutes until slightly softened.
5. Add the sliced red bell pepper and minced garlic. Stir-fry for another 1-2 minutes until the vegetables are tender-crisp.
6. Add the daylily buds to the wok and stir-fry for 1-2 minutes until they turn bright green.
7. Pour the soy sauce mixture over the vegetables and stir-fry for another 1-2 minutes until the sauce thickens and coats the vegetables.
8. Season with salt and pepper to taste.
9. Serve hot with steamed rice.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- High heat
Serving size:
- 2-3 servings
Nutritional information:
- Calories per serving: 120
- Total fat: 4g
- Total carbohydrates: 20g
- Protein: 3g
Substitutions for ingredients:
- Daylily buds can be substituted with snow peas or green beans.
- Red bell pepper can be substituted with green bell pepper or carrots.
- Soy sauce can be substituted with tamari or coconut aminos.
- Honey can be substituted with maple syrup or agave nectar.
Variations:
- Add sliced mushrooms or tofu for extra protein.
- Add chopped scallions or cilantro for extra flavor.
- Use this stir-fry as a filling for lettuce wraps.
Tips and tricks:
- Make sure to rinse the daylily buds thoroughly to remove any dirt or debris.
- Cut off the stem of the daylily buds before cooking.
- Stir-fry the vegetables quickly over high heat to retain their crunchiness.
- Use a non-stick wok or skillet to prevent sticking.
Storage instructions:
- Store any leftover stir-fry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stir-fry in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the stir-fry in a bowl with a side of steamed rice.
- Garnish with chopped scallions or cilantro.
Pairings:
- Serve with a side of steamed rice or quinoa.
- Pair with a light and refreshing cucumber salad.
Suggested side dishes:
- Steamed rice
- Quinoa
- Cucumber salad
Troubleshooting advice:
- If the sauce is too thick, add a splash of water to thin it out.
- If the vegetables are overcooked, they will become mushy. Make sure to stir-fry them quickly over high heat.
Food safety advice:
- Make sure to rinse the daylily buds thoroughly to remove any dirt or debris before cooking.
Food history:
- Daylily buds have been used in Chinese cuisine for centuries and are believed to have medicinal properties.
Flavor profiles:
- The daylily buds have a mild, slightly sweet flavor that pairs well with the savory soy sauce and honey sauce.
Serving suggestions:
- Serve the stir-fry as a main dish or as a side dish to a larger meal.
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Region: Chinese