Smoking food in a wok over a bed of tea leaves, rice, and sugar is a classic Chinese technique, but the flavors of this salad are decidedly western and very refreshing.
Don’t use tea from a tea bag here; bagged tea tends to be finer and more powdery than loose tea and can lead to burning, not smoking.
• Be sure to thoroughly clean the wok before setting it up for smoking so there are no stuck-on bits of food that could burn.
• If you smoke your food for too long, it can develop a bitter flavor.
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Um, this recipe shows how to make tea smoked shrimp, but the instructions for the salad are missing. I can guess what they are, but Fine Cooking recipes usually don't involve guesswork.
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