Spicy shirataki and cucumber salad from The Wok - Recipes and Techniques (page 335) by J. Kenji López-Alt

  • scallions
  • Chinkiang vinegar
  • Show all ingredients...

  • EYB Comments

    Can substitute a mixture of tahini and roasted sesame oil for Chinese sesame paste, shoyu for light soy sauce, balsamic vinegar for Chinkiang vinegar, and the book's "Fried peanuts" for roasted peanuts.

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

  • Eat Your Books

    Can substitute a mixture of tahini and roasted sesame oil for Chinese sesame paste, shoyu for light soy sauce, balsamic vinegar for Chinkiang vinegar, and the book's "Fried peanuts" for roasted peanuts.

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