ORIENTAL DAYLILY BUDS
2 cups daylily buds
1 tablespoon peanut oil
1/3 cup almond slivers
1 tsp. freshly grated ginger
1 Tbs. Rice wine vinegar
1 Tbs. Tamari or soy sauce
1 Tbs. Water
2 cups cooked brown rice
Steam daylily buds for 10-15 minutes, until
tender. In a wok or heavy skillet, heat the oil
over a high heat until very hot. Add the almond
slivers, sauté until browned. Quickly remove
the almonds from the pan, set aside. Turn heat
down to medium. Add grated ginger and cook 1
to 2 minutes. Add vinegar, tamari, and water.
Stir to mix. Toss in daylily buds. Serve over hot
rice, topped with sautéed almonds. Serves 4.