Day lily stir-fry recipe

Published July 9, 2011 4:01PM (EDT)


Group I

  • Rice (cooked)

Group II

  • 4 tablespoons cooking oil
  • ½ onion (chopped)
  • 12-14 day lily buds
  • 3 cloves garlic (chopped)
  • 2 small heads broccoli (cut into medium florets)
  • 2 tablespoons stock
  • 1 handful onion chives (chopped)

Group III

  • 3 tablespoons soy sauce
  • 5 tablespoons stock
  • 1 tablespoon wine (sherry or rice wine is ideal)
  • 2 tablespoons orange juice
  • 2 teaspoons cornstarch


  1. Mix in the ingredients from group III in a bowl and set aside.
  2. Heat wok to medium high. Add oil and when oil is hot, add onion. Cook until translucent.
  3. Add day lily buds and sauté for a minute or two. Add remaining ingredients from Group II and stir-fry for 1-2 minutes.
  4. Add Group III ingredients and cook for another minute or two, or until sauce thickens.
  5. Serve over rice.

By Felisa Rogers

Felisa Rogers studied history and nonfiction writing at the Evergreen State College and went on to teach writing to kids for five years. She lives in Oregon’s coast range, where she works as a freelance writer and editor.

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