How To Make Lorenzo Tavani's Daylily and Wild Onion Stir Fry #shorts

Daylily and Wild Onion Stir Fry:

Prep time: 20min
Cook Time: 5min
Serves: 2-3 people

Ingredients:
12 lb of daylily shoots (bok choy is a good substitution here but eating flowers cant be
beat)
4 large wild onion bulbs (scallions are a good substitution)
1 Tbsp of toasted sesame oil
1 tsp soy sauce
1 tsp fish sauce
1 tsp lime juice
1 tsp honey
1 tsp hot sauce
1 Tbsp of toasted pumpkin seeds
1 Tbsp hemp seeds

Directions:
1. Harvest daylily shoots with a trowel making sure to dig deep enough to get some of that
white crunchy part that's under the ground.
Hemerocallis fulva is the latin name.
This lilly is the first to appear in spring.
I suggest using a Plant ID app like Picture This with a cross reference to an
online and/or book source! You can never be too sure.
Make sure you are confident in harvesting the correct plant.
2. Harvest your wild onion (its that long grass looking plant that grows in most yards that
you might have smelled or ate growing up as a kid) with a trowel.
I always look for the larger ones because they have a more substantial bulb you
can work with.
Also reference multiple sources for the wild onion and give it a smell. If it smells
like onion, its probably an onion.

3. Slice your daylily shoots long ways and clean out any dirt from between the layers.
4. Remove any papery layers from the outside of the wild onion and clean off the dirty
roots.
5. Separate the crunchy white bottoms from the green leafy tops on both of the onion and
daylily. (we will cook these and treat these separately.)
If you are using Bok Choy, separate the leafy greens from the white crunchy ribs,
so you can cook them separately.

6. Cut your daylily into bite size long pieces and slice your onion bulbs and greens as fine
as you can.
The onion bulb will be sauteed and the greens will be added as a garnish.
7. In a hot pan add your sesame oil and saute your onion bulb and the crunchy part of the
day lilly until they get some nice color. Make sure to cook these all the way through.
Daylily needs to be cooked fully.
8. Turn off the heat and add in all of the rest of your ingredients. The residual heat will wilt
the greens, and slightly reduce the sauce so it adheres well to your shoots.
9. This side dish is best served hot, but is also very delicious cold!

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