Stay Healthy this Autumn with CanolaInfo Recipe Made with Lily Bulb and Canola Oil

BEIJING, Sept. 26, 2014 /PRNewswire/ -- Although it's becoming cooler from autumn, it is easy to get "dry from autumn" according to Chinese traditional medicine. To prevent it, add some lily bulb to the diet, notes Dr. Liu Na, senior nutrition expert in Beijing.

Sauteed Celery and Lily Bulb with Red Kidney Beans, made with Canola Oil

"Lily bulb has the ability to reduce internal heat and prevent cough," she says. "It may prevent seasonal diseases caused by the dried weather."

Liu recommends "Sauteed Celery and Lily Bulb with Red Kidney Beans" as a home-style dish cooked with lily bulb because it can moisten lungs and relieve a cough.

Canadian canola oil is recommended here as the cooking oil. Its neutral flavor and light color will make the scent of the celery and lily bulb shine. Canola oil has high smoke point (242 °C) or heat tolerance so it is perfect for sautéing. Canola oil is very healthy because it has the least saturated fat (7%) of all common cooking oils – half that of olive, peanut or sunflower oils – and the most plant-based omega-3 fat. Canola oil is also a good source of vitamins E and K, free of trans fat and like all vegetable oils, contains zero cholesterol.

The U.S. Food and Drug Administration authorized in 2006 a qualified health claim for canola oil on its ability to reduce the risk of heart disease when used in place of saturated fat. Due to its high unsaturated fat content, as little as 1.5 tablespoons of canola oil a day may help keep the cardiologist away. Therefore, canola oil is not only ideal for any type of cooking but also good for the heart.

Sautéed Celery and Lily Bulb with Red Kidney Beans

Ingredients:

• Canola oil: 15mL
• Celery: 500g
• Fresh lily bulb: one bag
• Red kidney beans (canned): 50g
• Salt: 5g
• Chicken powder: 2g
• Starchy flour (potato starch): 2g

Cookware: 35cm domestic frying pan

Process:

1. Rinse celery and cut off its old tendon on back into rhombus shape using paring knife. Rinse fresh lily bulb of petal shape. 
2. Clean frying pan, boil half pan of water, then put in all ingredients for boiling for half a minute, then take them out.
3. Pour canola oil in hot frying pan and put in all ingredients after the oil is 70% hot. Cook for half a minute over high heat. 
4. Dish up after thickening with mixture of salt, chicken powder and starchy flour.

Note: Each celery sold in the market weighs over 1,000 g, which is more than enough for the dish. Use only half and put the rest in the refrigerator. Adjust the water amount in the sauce mix till the point where all condiments are uniformly mixed.

For low- or high-resolution photos of this recipe, contact Jackie Zhang at jackie.zhang@allisonpr.com.  

Contact: Jackie Zhang
Tel: 010-85526883
E-mail: jackie.zhang@allisonpr.com

Photo - http://photos.prnasia.com/prnh/20140926/8521405586