Fried farro with lap cheong and cabbage from The Chinese Way: Classic Techniques, Fresh Flavors (page 76) by Betty Liu

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 any cured meat for lap cheong, and cooked pearled farro for uncooked farro.

  • eclairea on April 18, 2026

    Great way to use up the leftover cabbage and lap cheong in my fridge! The lap cheong charred quickly in my wok, so keep an eye on it.

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