Traditional hot and sour soup contains tiger lily buds (aka golden needles). The flower adds a subtle earthy flavor and a crunch that adds texture to the soup. Since most Chinese dishes have been adapted to suit the American palette, tiger lily buds making an appearance in the soup have taken a turn for the worse – unless you go to a fairly authentic Chinese restaurant.
I came across this recipe from one of the blogs I regularly read and was delighted that tiger lily buds can also be used in stir frys! This stir-fry contains some of my favorite ingredients resulting in a simple and healthy dish.
Adapted from meltingwok.com
1/2 cup dried lily buds (stems removed, soaked in hot water for 30 minutes, washed and rinsed)
1 cup frozen edamame beans (de-shelled)
8 peeled shrimp
1 tbsp oyster sauce
pinch white pepper
splash of sesame oil and mirin wine (cooking wine or white wine will work as well)
Pan fry the shrimp until slightly browned (until half way cooked) and remove from wok.
Stir-fry edamame beans and lily buds for 1 minute. Add shrimp back into wok
Dash in sesame oil, white pepper, oyster sauce, and a splash of mirin wine. Continue stir-frying for about 3 minutes.