Eggplant with garlic sauce (Yú xiāng qiézi) from The Woks of Life: Recipes to Know and Love from a Chinese American Family (page 231) by Bill Leung and Kaitlin Leung and Judy Leung and Sarah Leung

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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 Chinese eggplants or globe eggplants for Japanese eggplants.

  • CJWheaton on October 19, 2025

    Oven roasted the eggplant at 400G for about 20min. Sauce was easy to make (used a frypan) and very tasty

  • SpatulaCity on March 13, 2025

    Came out great! Ommited the pork. Next time I might reduce the sugar as to my tastes it was a bit too sweet. Husband loved it though. I wasn’t sure which dried red chilis to use, so just chopped one arbol chili and it was plenty spicy for us wimps! Would make again

  • EmilyR on April 27, 2024

    I used more Japanese eggplant than called for and then had to double the sauce. Initially I didn’t think it was flavorful enough despite having more garlic and ginger than called for. I also used shredded tofu instead of meat. Not bad by any means, but I have other eggplant recipes I enjoy more.

  • cdglamontagne on December 01, 2022

    Delicious! I skipped the pork and used tofu instead that I browned in the pan before before the eggplant. Used a cast iron skillet instead of a wok and came out great! Will def make this again.

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