Wok-seared scallops with carrot and daikon noodles from China Moon Cookbook by Barbara Tropp

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • springandfall on March 02, 2014

    Delicious and stunning in appearance, but recipe will deter you with multiple sub-recipes and challenging ingredient list, which is why I give it 4 stars, not 5. Although once upon a time, when unemployed and childless, I made many of the condiments in the China Moon repertoire (and they are spectacular), I have none on hand now. Used sushi vinegar for the pickled-ginger juice, substituted chili garlic sauce for red curry paste, garnished with more cilantro instead of chives, used regular sesame seeds instead of black, and left out the flavored oils - I guess you could accuse me of not having made this recipe at all - but my Sunday-night adaptation still captured the spirit of the dish. The scallops have a depth that goes perfectly with the crisp daikon and carrot slivers.

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