Chinese cuisine

Easy

Fresh Lily & Snow Peas Stir-Fried | Chef John’s Cooking Class

Name: Fresh Lily & Snow Peas Stir-Fried | Chef John’s Cooking Class
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 7 oz. Snow peas; 4 oz. Fresh lily bulb slice; 1 cupㅤ Carrot, sliced; Blanch; 1½ Qt Water; 1/8 tsp. Salt; 1/8 tsp. Baking soda; Stir Fry; 1 cup Chicken broth; 1/8 tsp. Salt; 1/4 tsp. Sugar; 2 tbsp. Potato starch slurry(1 to 2 Ratio of Cornstarch to Water); 1 tsp. Cooking oil

Chef John Zhang

RATING LIKE SAVE PRINT

Fresh Lily & Snow Peas Stir-Fried | Chef John’s Cooking Class

5 stars rating if you like it!

Done

This Vegetable Stir Fry is both crisp and flavorful. The entire dish is refreshing but also has a savory flavor to it.

Recipe

PRE TIME: 10 min

COOKING TIME: 10 min

TOTAL TIME: 20 min

3 SERVING

Ingredients:

7 oz. Snow peas
4 oz. Fresh lily bulb slice
1 cupㅤ Carrot, sliced
Blanch
1½ Qt Water
1/8 tsp. Salt
1/8 tsp. Baking soda
Stir Fry
1 cup Chicken broth
1/8 tsp. Salt
1/4 tsp. Sugar
2 tbsp. Potato starch slurry(1 to 2 Ratio of Cornstarch to Water)
1 tsp. Cooking oil

Directions:

Step 1

Fill a medium pot with water and bring it to a boil. Add salt and baking soda to keep the vegetable green.

Step 2

Put in the snow peas, fresh lily bulb slices, and carrot slices for 10 seconds. Remove them and place them in ice water; drain the water from the pot. (Must act fast for this step, and the vegetables must be completely cool down before use.)

Step 3

Pour some oil into a medium pan and set over medium heat. Add in chicken broth, salt, and sugar, then add in the vegetables and stir-fry for 10 to 15 seconds. (Chicken broth is the key.)

Step 4

Then, add in the potato starch slurry. Before removing it from the pan, add in a little bit of oil to increase its brightness.

Step 5

Enjoy!