Celery and Lily Bulb Stir-Fry

Wash 250 g leafless celery, remove tough strings and cut into thin 4 cm diagonal pieces. Trim 100 g food-grade fresh lily bulbs, separate the scales, remove discolored edges, wash each scale and drain well. Mince 2 garlic cloves. Meanwhile, bring 1,000 ml water to a boil.

Mix ½ tsp cornstarch, 2 g salt, 1 pinch sugar and the remaining 30 ml water until smooth. Keep beside the stove.

Add all the celery to the boiling water and blanch for about 30 seconds, until bright green but still firm. Lift out at once, spread out and drain well. Keep the lily bulb scales unblanched.

Heat a wok, add 1 tbsp vegetable oil and fry all the garlic over medium heat for about 10 seconds until fragrant but not browned. Turn to high heat, add the celery and lily scales, and toss gently for about 30–60 seconds. The lily edges should turn slightly translucent with no raw-hard center, while the scales stay intact and the celery crisp-tender.

Stir the sauce again and pour it all in. Toss for about 10–15 seconds until the sauce turns clear and lightly coats the vegetables, with no pool in the wok. Turn off the heat and plate immediately.