Stir-Fried Celery Ginger and Lily Bulb with Pine Nuts 松子百合炒西芹

The Vegan Recipe for Stir-Fried Celery, Ginger and Lily Bulb with Pine Nuts:

servings – 4


  • 4 fresh lily bulbs/xian bai he 鲜百合 (tear into petals, wash, rub some salt over, wash again and set aside)
  • 300 g celery (peel coarse fibers, wash, cut into diagonal sections, blanch in boiling water until transparent, remove, drain and set aside)
  • 2 tbsp pine nuts
  • 1 red bell pepper (cut into strips)
  • 10 slices fresh ginger
  • 3 tbsp vegetable oil
  • 1 tsp tapioca starch (mix with some water and set aside)
  • ½ cup water


  • 1 tsp sea salt
  • 1 tsp sugar
  • 2 tbsp nutritinoal yeast flakes


  1. Heat vegetable oil; stir-fry ginger slices and pine nuts until fragrant.
  2. Add celery and lily bulbs; stir well.
  3. Add sea salt and nutritional yeast flakes; stir well.
  4. Add water, cover and simmer for 1 minute.
  5. Add tapioca paste and sugar to thicken the sauce.
  6. Add red bell pepper and stir well.
  7. Serve.