Time: 30min
Servings: 4-6
Rating: 4/5
Recipe by Judy from The Woks of Life: https://thewoksoflife.com/steamed-chinese-eggplant-spicy/
INGREDIENTS
- 1 lb (~3) Chinese eggplant
- 1/3 cup white vinegar
Sauce
- 1.5-2 tbs Lao Gan Ma chili sauce
- 2.5 tbs light soy sauce
- 1/2 tsp sugar
- 1.5 tsp sesame oil
- 2.5 tsp oyster sauce
- 1.5 tsp Chinese black vinegar
Garnish
- 5-6 cloves garlic, minced
- 1 large scallion, minced
- 4 tbs vegetable oil
INSTRUCTIONS
- Prepare steamer setup, fill bottom with water. Turn heat on low.
- Cut eggplant 1/3’s lengthwise. Cut each section into 8-10 strips.
- In a large bowl, combine 2qts water and white vinegar. Soak eggplant for 3min. Remove and squeeze out excess liquid.
- Arrange eggplant on steaming dish. Place dish in steamer. Turn heat to high and steam for 8-10min or until eggplant are translucent.
- Mix together sauce. Mince garlic & scallions.
- Heat oil in small pan until lightly smoking. Sautee garlic and scallions until golden.
- Remove eggplant from steamer. Top with sauce and garnish.
Thoughts
Yummy eggplant dish. Some of the eggplant were less steamed so I think it might need 12-15min. Also, instead of trying to heat the oil and add on top, I’d sautee the garlic and scallions before garnishing. I’m glad to have a steaming setup to use.
