Snow Peas and Daylily Blossoms Stir Fry
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 150.4
- Total Fat: 5.1 g
- Cholesterol: 0.0 mg
- Sodium: 907.8 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 8.7 g
- Protein: 6.2 g
View full nutritional breakdown of Snow Peas and Daylily Blossoms Stir Fry calories by ingredient
Introduction
Your garden-variety orange daylily flowers are edible! They can be eaten as buds, as fully opened flowers or as *freshly* spent blossoms. This recipe uses the freshly spent ones, harvested in the morning, and my garden had 22 of them ready, so that is what I put in. Quantity varies according to your own garden. CAUTION: If you've never had daylily blossoms, try one or two first before trying large portions, because they can give some people an upset tummy. Spent blossoms should still be orange and not yet dried up and brown (those are too old).This dish can serve 1 generously, or you can add 2 portions of tofu and serve it as a vegetarian lunch for two. For meat eaters, add chicken. Nut allergy people: I used coconut oil, but use the oil of your choice (same calories). Your garden-variety orange daylily flowers are edible! They can be eaten as buds, as fully opened flowers or as *freshly* spent blossoms. This recipe uses the freshly spent ones, harvested in the morning, and my garden had 22 of them ready, so that is what I put in. Quantity varies according to your own garden. CAUTION: If you've never had daylily blossoms, try one or two first before trying large portions, because they can give some people an upset tummy. Spent blossoms should still be orange and not yet dried up and brown (those are too old).
This dish can serve 1 generously, or you can add 2 portions of tofu and serve it as a vegetarian lunch for two. For meat eaters, add chicken. Nut allergy people: I used coconut oil, but use the oil of your choice (same calories).
Number of Servings: 1
Ingredients
-
1.5 cup Snow Peas, fresh
1 clove Garlic
3 tsp Ginger Root
.5 cup, sliced Peppers, sweet, red, fresh
1 tbsp Soy Sauce
1 1tsp Coconut Oil
1 cup Golden Needles (Daylily buds) (by SCORPIO_GIRL)
1 tbsp chopped Onions, raw
4 tbsp chopped Fresh Chives
Tips
Many parts of the daylily are edible. I find that the blossoms don't have much flavour, perhaps a little sweet, maybe there is a little starch in them?
I'm linking to an excellent article on identifying all the edible parts of this common garden flower. The article recommends that you try a little at first, because it gives some people an upset tummy (but it is not toxic at all) before you go for larger portions like my 22 blossoms in this recipe. put one or two to start and see how you do first.
Article: http://www.motherearthnews.com/organic-gar
dening/how-to-sustainably-harvest-dayl
ilies-zbcz1307.aspx
Directions
This is a stirfry, so best to chop and prepare all ingredients ahead of time, for quick cooking. Slice the red pepper (I used 1/4 of a pepper) and onions (I used 1/4 of an onion). Mince the garlic and fresh ginger root. Remove stems and strings (if needed) from snow peas, and leave them whole. Remove 'stalk' from daylily bud and chop/slice into 1cm pieces. Chop chives to desired texture.
In a preheated (medium) skillet or wok, heat 1 tsp coconut oil (or oil of your choice) and quickly add the peppers and onions; stir momentarily until onions begin to take on a slight translusence. Add snow peas, ginger, and garlic, stirring to mix well. It should only take a minute or so until the peas start to become bright green. Add the chopped daylily flowers and chives, stirring to mix well. Finally, add the soy sauce and stir. Total cooking time is under 10 minutes, so this is a fast dish. It is best when the veggies are still a bit crunchy and the colours are still bright. Adjust seasonings to your taste
Serving Size: This vegetable dish can serve 1 generously, or you can add 2 portions of tofu and serve it as a vegetarian lunch for two. I used 1/4 of a red pepper and 1/4 of an onion, but if you're making 4 servings, use a whole of each.
In a preheated (medium) skillet or wok, heat 1 tsp coconut oil (or oil of your choice) and quickly add the peppers and onions; stir momentarily until onions begin to take on a slight translusence. Add snow peas, ginger, and garlic, stirring to mix well. It should only take a minute or so until the peas start to become bright green. Add the chopped daylily flowers and chives, stirring to mix well. Finally, add the soy sauce and stir. Total cooking time is under 10 minutes, so this is a fast dish. It is best when the veggies are still a bit crunchy and the colours are still bright. Adjust seasonings to your taste
Serving Size: This vegetable dish can serve 1 generously, or you can add 2 portions of tofu and serve it as a vegetarian lunch for two. I used 1/4 of a red pepper and 1/4 of an onion, but if you're making 4 servings, use a whole of each.
