| Yield | |
|---|---|
| Source | Lowder Farm & Nursery, (http://chieflandnurseryfarms.com/DayRecipes.html) |
| Prep Time | 5 minutes |
| Newsletter | Volume 21 Issue 3 |
Spicy ginger and bittersweet almonds are nice counterparts for daylily buds in this stir-fry side dish. Makes four servings.
To learn about daylilies as food and to find links to other daylily recipes, see Daniel Nidzgorski's article "Daylillies for Dinner".
Steam daylily buds for 10–15 minutes, until tender.
While buds are steaming, in a wok or heavy skillet, heat the oil over a high heat until very hot. Add the almond slivers, sauté until browned. Quickly remove the almonds from the pan; set aside.
Turn heat down to medium. Add grated ginger and cook one to two minutes. Add vinegar, tamari, and water. Stir to mix.
Toss in daylily buds. Serve over hot rice, topped with sautéed almonds.
