By Gretchen McKay Pittsburgh Post-Gazette
Share this story

I’m a sucker for eggplant in any form, but really adore it in Chinese food, especially when it’s tossed in a spicy garlic sauce accentuated with the gentle heat of chili. So the second I saw the cover of Hannah Che’s stellar new cookbook, “The Vegan Chinese Kitchen,” man, did I squeal in delight.

Start Free AccountGet access to 7 premium stories every month for FREE!
Already a Subscriber?Current print subscriber? Activate your complimentary Digital account.
Subscribe NowChoose a package that suits your preferences.