Sichuan eggplant (yu xiang qiezi) from Flatbreads & Flavors: A Baker's Atlas by Jeffrey Alford and Naomi Duguid

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

Accompaniments: Beijing pancakes (bao bing); Four thread salad

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

  • sscholl on September 14, 2019

    Good, but I used 3 times the soy sauce, rice wine vinegar and sugar to give it the punch I wanted.

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