The TAICHI project is financed with aid from EU

Celery stir-fried with lily leaf

Asian | Easy | 20 min. | serves 2


  • Celery
  • Lily leaves
  • Extra virgin olive oil
  • Scallion
  • Ginger
  • Salt
  • Starch
  • Broth


  • Wash and peel lily leaves; wash the fresh parsley and cut into small pieces, put them together in cold water.
  • Pour extra virgin olive oil into a pot and heat, add scallions and ginger extract.
  • Drain parsley and lily leaves and pour them into the pot.
  • Stir-fry
  • Add a little broth stock, leave starch to thicken and add a pinch of salt.
  • Finally, top with extra virgin olive oil.