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I'm working my way thru The Wok by J. Kenji Lopez-Alt. For a couple of his recipes, I bought Dried Day Lily Bulbs when I should have been buying Dried Day Lily BUDS. I've since corrected that, but now I have both.

A question for those with expertise: how would you use the dried bulbs? I understand they have traditional medicinal uses, but how would you use them culinarily? I've found this interesting recipe for Stir Fried Lily Bulbs with Cashews and Snow Peas:

https://earthtoveg.com/lily-bulb-stir-fry/

And a number of recipes for Hot and Sour soup include them.

How else do you use them?

I believe the stir fry uses fresh bulbs, maybe you can reconstitute the dried ones and use it there. In my limited experience, the dried ones are used mostly in sweet dessert soups such as red bean soup.

I just saw this post searching for another subject I wanted to ask.  For the dried buds, I keep them for using in moo shu pork,  hot and sour soup, and part of steamed dumplings.  I have not seen it used in Japanese cooking unless it is known as another name that I am not familiar with. 

Fresh ones are used in Japanese cooking and is called yurine and used in all sorts of ways esp in New Year's cooking. I cannot find here so do not use. 

I will have to check that out at Korean markets in December for New Year's cooking.  Thanks. With vegetables, loose or in bags?

Yes in the vegetables section and loose if I remember right.

Rinshin, it is available online here:

https://www.sayweee.com/...AkQPGEAQYASABEgLXfvD_BwE

Originally Posted by: chawkins

Rinshin, it is available online here:

https://www.sayweee.com/...AkQPGEAQYASABEgLXfvD_BwE

Thank you.