No reviews The recipe was adapted from Phoenix Claws and Jade Trees by Kian Lam Kho (Clarkson Potter 2015) fine sea salt 2 Tbsp neutral oil with a high smoke point, such as grapeseed 3 in/6 cm piece fresh ginger, peeled and cut into thin slices 8 oz/230 g canned sliced water chestnuts, drained 1/2 cup/120 ml Chinese cooking wine 2 Tbsp low-sodium soy sauce 1/4 cup/60 ml toasted sesame oil 1/2 tsp ground black pepper Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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