Lily Bulbs and Asparagus with Ginkgo

Lily Bulbs and Asparagus with Ginkgo

白果百合芦笋

材 料

  • 新鮮百合(或圓白菜根) 50克
  • 蘆筍 150克
  • 白果,已去殼去皮去芯,100克
  • 蒜頭 2顆
  • 橄欖油 1茶匙
  • 鹽 1/2茶匙

做法

  1. 蘆筍洗淨切段;蒜頭切片備用。
  2. 將蘆筍汆燙撈起瀝乾。
  3. 放油後爆香蒜片,放入蘆筍、百合、白果拌炒均勻,調味後即可盛盤.

Ingredients

  • 50g Fresh Lily Bulbs (or stem of Chinese cabbage)
  • 150g Asparagus
  • 100g Ginkgo, skin, seed and shell removed
  • 2 pcs Garlic
  • 1 tsp Olive oil
  • 1/2 tsp Salt

Method

  1. Rinse and dice asparagus; Slice the garlic.
  2. Blanch and wipe dry asparagus.
  3. Heat 1 Tbsp of olive oil and fry garlic until you can smell it; Then add asparagus, lily bulbs and Ginkgo into the pot, fry and mix them. Serve after seasoning.

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