Beijing Style

Ingredients： 
14 oz (400 g) fresh Baihe, a plant related to the lily family; the dried white petals are eaten
7 oz (200 ml) milk
5 tbsp (75 g) sugar
2 tsp sesame oil
2 tbsp cornstarch (corn-flour) dissolved in 2 tbsp water 
 

Method：
Break the flower petals off the stems and wash. Blanch the petals twice in boiling water and drain.

Pour the milk into a wok and add the sugar, sesame oil, flower petals, and cornstarch. Heat the wok, bring to a boil and stir for several times and remove. The cooking must be done quickly and carefully to prevent the dish from sticking to the wok.