Stir fried Mixed Vegetables with lily bulb

My first attempt stir frying fresh lily bulb with vegetables. Fresh lily bulb (鮮百合) can be found in supermarket like Tesco or Jusco and some of the wet market seller. I bought a packet from Tesco supermarket cost RM3.99 for 4 pcs. It looks like garlic, consists of small petals like a rose, off white in colour. It also looks like white onions. Those that sell in the Chinese Medical Hall are dried and can be kept for longer time. I stir fried it with some mixed vegetables and added it last so that it will not be too soft, at the same time can preserve the crunchiness of it. You may find cooking instructions and suggestions on the packet. I used some to boil fresh wai san (鮮淮山) soup too. You may also use it for dessert or stir fry with lotus roots for a vegetarian dish. It is sweet and crunchy.

Ingredients:
2 pcs fresh lily bulb, washed and break into petal
10 florets broccoli
5 stick french beans, cut diagonally about 4 cm
1/2 carrots, cut thinly
2 cloves Garlic, chopped
1/2 white onion, chopped
Corn flour solution (dilute with water)
Salt, dash

Methods:
1. Blanch broccoli, french beans & carrots with some oil and salt.
2. Sautee garlic & onions till fragrant.
3. Add in the vegetables, stir fry and mix well.
4. Add in lily bulb and mix well (Do not over cooked the lily bulb). Add in salt.
5. Add in corn flour solution. Mix and dish up.