Pickled lotus root and arugula salad from The Chinese Way: Classic Techniques, Fresh Flavors (page 237) 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 use the pickled lotus root on page 234, and the chile crisp oil on page 207. Can substitute poached lotus root for pickled lotus root.

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