Taiwanese Stir Fried Garlic Water Lily 青炒水蓮菜

We’re making Stir Fried Garlic Water Lily 青炒水蓮菜, a Taiwanese household dish. This trip to Taiwan I wanted to show you some of the ingredients locals eat often, and how to cook them. This aquatic vegetable is crisp and firm, with no bitter taste. With a little garlic and oil, this is a yummy addition to your dinner table. If you find this at your nearest Asian supermarket, try out this easy Taiwanese recipe!

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Eating and Cooking My Way Through Taiwan

I spent a month in Taiwan to help with my dad’s treatment as well as attend some meetings to bring you all some exciting projects! In the meantime, I’m eating and cooking EVERYTHING I FIND, and sharing it all with you!

Eating out is fun, but this trip I really wanted to share how the locals (my family!) cook some of these unique vegetables in Taiwan that you don’t get to see often In Canada. We got some water lily from the local traditional market today, so we’re having this unique water plant as part of our dinner!

Water Lily 水蓮菜: One of Taiwan’s Unique Vegetables

Water lily 水蓮菜 is the stem of a water lily called crested floating heart, found in Taiwan. Growing up, this was my favorite vegetable. It’s PACKED with potassium and iron, so it’s definitely a healthy dish! It’s taste is subtly sweet and earthy, with no bitter taste, and a crisp and firm texture. Often compared to the taste of water chestnuts, it gives a satisfying little crunch as you chew.

Water Lily can be a more rare vegetable to find outside of Taiwan. If you do see it at your local Asian supermarket, this is the recipe for you! All it takes is a little garlic, and a little oil!

Stir Fried Water Lily Ingredients

• 200 g Water Lily, washed and cut into 2-3 inch length
• 3 cloves of Garlic, chopped
• Oil

1. Add oil and garlic to pan on medium heat. Sauté for 1-2 minutes.
2. Add water lily and saute for 2-3 minutes, or until slightly soft.

Make This A Full Traditional Taiwanese Dinner with These Classic Taiwanese Dishes!