Eggplant with yu-xiang sauce from The Good Food of Szechwan: Down-to-Earth Chinese Cooking (page 93) by Robert A. Delfs

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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 pork stock for chicken stock.

  • hirsheys on January 14, 2023

    This is one of my dad’s long time favorites. It’s good warm, but phenomenal the next day served cold with pita bread triangles (how we always eat it). Makes a great appetizer. (We leave out pork, leave out salt, and add a bit of extra soy & ginger).

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