Orange juice and crystallized ginger give a pleasant sweet-tart note to sauteed daylily buds. This makes an exotic side dish or plate garnish.
Place the daylily buds in a steam basket and set over boiling water in a pot. Cover tightly and steam the buds until partially tender, about 3 minutes. Drain, rinse with cold water and drain again. Dry the buds gently in cloth or paper towels.
Melt butter over medium-high heat in a large skillet. Add the daylily buds when the butter is sizzling but still light in color. Stir in the crystallized ginger and cook, stirring often, until buds are partially tender, 1-3 minutes. Raise heat to high, add orange juice and cook, stirring often, until liquid is reduced to a glaze. Season daylily buds with salt and pepper to taste. Serve immediately.
Copyright by Terese Allen