Vegetarian "eels" in a sweet-and-sour sauce (Xiang you shan si) from Land of Fish and Rice: Recipes from the Culinary Heart of China (page 210) by Fuchsia Dunlop

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

  • clcorbi on January 10, 2017

    This stirfry was so intriguing to me that I finally had to give it a go, and I'm glad I did, but the recipe needs modifications next time. First--I was hesitant about only using 9 dried mushrooms, thinking we would end up with almost no food, and I was right. I wish I had used twice as many--we had SO much extra sauce! I had no bell pepper, so I subbed a handful of thinly sliced celery--I should have added a couple of handfuls to bulk up this dish, as the sauce was just totally overpowering. Second--next time I'd cut back the sugar in the sauce. I think the intended effect here was "sweet and sour", but the sauce veered way too far towards the sweet side of the spectrum. The "eels" do have an interesting, chewy texture that is reminiscent of meat, so I am glad I tried this, but wouldn't make again without these changes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.