Ingredients
150 g fresh lily bulbs, 100 g celery, 30 g cashews.
Seasonings
1 teaspoon salt, 1 teaspoon MSG (optional), 2 teaspoons water starch, 1 tablespoon broth, 1 tablespoon vegetable oil.
Steps
1. Remove the black roots from the lily bulbs, wash them, and separate into small petals; trim and wash the celery, then cut into diamond-shaped slices; blanch each separately in boiling water until just tender, then drain well.
2. Heat oil in a wok or pan, add the cashews and fry until golden, then remove and drain on paper towels.
3. Heat the remaining oil in the wok, first stir-fry the celery slices briefly, then add the broth, lily bulbs, salt, and MSG, stirring to combine. Thicken with a cornstarch slurry, transfer to a serving plate, and sprinkle with cashews.