Japanese Lily Bulb with Mountain Yam from MR CHOW
serves two
Ingredients
1/2 c Japanese lily bulbs
1/2 c mountain yams
1/4 c carrots
1/3 c snap peas
1/3 c gingko
3 Tbsp chicken broth (or water)
1 tsp cornstarch
Pinch of salt
Pinch of sugar
Oil, for stir-frying
Method
Piece by piece, remove the bulbs from the Japanese lily bulb. Cut each mountain yam and carrot into a diamond shape. Remove both ends of the snap peas. Break the gingko shells. Keep the yellow meat and discard the rest.
Boil all of the ingredients in hot water for 20 seconds. Remove from pot and drain. Heat a little oil in a wok. Combine all ingredients in the wok. Stir-fry for one minute, adding in chicken broth (or water). Add a pinch of salt and sugar. Stir-fry for a few more seconds, before adding cornstarch. Stir-fry until ingredients are cooked well.
To serve: On a round plate, layer the ingredients to look like a flower, starting with the sugar snap peas. From the bottom up, layer the snap peas with the Japanese lily bulbs, mountain yams, carrots, and gingko, as shown in the photo.
MR CHOW is located at 2201 Collins Avenue.