Steamed scallops with rice noodles from The Guide to Chinese Cooking: A Journey Through China's Favorite Dishes by Handa Cheng

  • spring onions
  • garlic
  • Show all ingredients...
  • Serves : makes 8

  • EYB Comments

    Can substitute the book's "Douchi sauce" for oyster sauce, and herbs of your choice for spring onions.

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 the book's "Douchi sauce" for oyster sauce, and herbs of your choice for spring onions.

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