"Duck" and pickle salad (To lei sah lut) from From The Earth: Chinese Vegetarian Cooking (page 198) by Eileen Yin-Fei Lo

  • white sesame seeds
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  • dried bean curd
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  • Serves : 4-6

  • EYB Comments

    Can substitute sherry for shao hsing wine. You may use the Vegetable stock 1 recipe on p. 31 or the Vegetable stock 2 recipe on p. 32, and the Ginger pickle recipe on p. 295. Pickled peach and pickled pear components require at least three days.

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 sherry for shao hsing wine. You may use the Vegetable stock 1 recipe on p. 31 or the Vegetable stock 2 recipe on p. 32, and the Ginger pickle recipe on p. 295. Pickled peach and pickled pear components require at least three days.

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