Celtuce salad from China - The Cookbook (page 46) by Kei Lum Chan and Diora Fong Chan

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

  • kitchen_chick on August 08, 2017

    I agree the instructions are a bit unclear. I did rectangular planes, which worked well enough. I might try thin cross-sectioned slices cut on a bias next time. We enjoy the peppercorns and their numbing punch and so leave them in.

  • hyperbowler on December 29, 2016

    It's best to strain the Sichuan peppercorns out of the cooking oil before adding the ginger and chilies. They pack quite a punch and will have already lots of good stuff to the infused oil. The celtuse is supposed to be cut into "strips." I wasn't sure whether that meant rectangular planes or a matchsticks, so I used a mandolin to cut it into matchsticks and used 1 tsp. of kosher salt (the equivalent of 1/2 tsp. of table salt).

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