Yu xiang eggplant with cranberries and almonds from Double Awesome Chinese Food: Irresistible and Totally Achievable Recipes from Our Chinese-American Kitchen (page 51) by Andrew Li and Irene Li and Margaret Li

  • scallions
  • dried cranberries
  • Show all ingredients...

  • EYB Comments

    Can substitute chilli sauce for doubanjiang, rice vinegar for Chinese black vinegar,and tamari for soy sauce.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: White rice

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 chilli sauce for doubanjiang, rice vinegar for Chinese black vinegar,and tamari for soy sauce.

  • peaceoutdesign on May 03, 2023

    This was very vinegary but I think that the solution would be to reduce it more after it reaches a simmer. My eggplant was unusually thick-skinned and that had a bad impact. Loved the cranberries and nuts

  • lizbot2000 on February 17, 2019

    I love dried cranberries, so I had to try this. It was great and very easy to make. I'm planning to make lunch boxes for the week out of this, some rice, some air fried tofu, and some stir fried greens.

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