Braised spicy eggplants from Complete Chinese Cookbook (page 263) by Ken Hom

  • Sichuan peppercorns
    Dried berries of Xanthoxylum species plants. Although there is a Xanthoxylum fagara, it is native to Florida and Caribbean, and not used in Chinese cuisine. Buy Now
  • green onions
  • Show all ingredients...

  • EYB Comments

    Can substitute eggplants for Chinese eggplants, water for chicken stock, vegetable oil for peanut oil, and apple cider vinegar for Chinese black vinegar.

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

Accompaniments: Stir-fried pork with green onions; Beijing (Peking) braised lamb; Mongolian hot pot; Curried chicken with peppers; Perfect steamed 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 eggplants for Chinese eggplants, water for chicken stock, vegetable oil for peanut oil, and apple cider vinegar for Chinese black vinegar.

  • etcjm on December 19, 2021

    So I learned what roll cutting was for this recipe... (yes go and google). I also discovered that I think I have read a recipe when in fact I paid no attention at all, therefore yes a few liberties were taken. Didn't use yellow bean sauce or chile bean sauce. Subbed with sambel oeleck instead. My other half doesn't really like sichuan peppers, so this was a way to sneak them in. Really good and the work is done ahead and it cooks down for 15 minutes so you can do the last minute stirfrying without any issue.

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