fried cashew nuts with celery and lily

How to Make Stir-Fried Celery with Lily Bulbs and Cashews

Stir-fried celery with lily bulbs and cashews is a delightful, nutritious dish that balances crunch, tenderness, and a hint of sweetness. Here’s a simple step-by-step guide to recreate this restaurant favorite at home.

Ingredients:

- 2 stalks celery, sliced diagonally

- 100g fresh lily bulbs, separated into petals

- 50g roasted cashews

- 2 cloves garlic, minced

- 1 tbsp vegetable oil

- 1 tsp soy sauce

- ½ tsp sugar

- Salt to taste

- Optional: 1 tsp sesame oil for aroma

Instructions:

1. Prep the Ingredients: Rinse celery and lily bulbs, then pat dry. Soak lily bulbs in salted water for 5 minutes to remove bitterness, then drain. Heat 1 tbsp oil in a wok over medium-high heat. Stir-fry cashews until golden, then set aside.

2. Sauté Aromatics: Add garlic to the wok, stir-fry until fragrant (about 10 seconds). Toss in celery, stir-fry for 1–2 minutes until crisp-tender.

3. Combine and Season: Add lily bulbs, stir-fry for 1 minute. Pour in soy sauce and sugar, mix well. Return cashews to the wok, season with salt and a pinch of sesame oil (if using). Toss everything together for 30 seconds.

4. Serve: Transfer to a plate immediately. The dish is best enjoyed hot to retain the celery’s crunch and lily bulbs’ delicate texture.

This quick stir-fry takes under 15 minutes and pairs perfectly with steamed rice. Adjust seasonings to your taste, and feel free to add diced carrots or mushrooms for extra color and nutrients!