Steamed Chinese Eggplant with Lao Gan Ma Chili Crisp

Name: Steamed Chinese Eggplant with Lao Gan Ma Chili Crisp
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: 1 lb Japanese or Chinese eggplant; 4 clove garlic cloves; 1 scallion, finely chopped; 1/4 cup white vinegar; 1 tsp Chinese black vinegar; 2 tbsp light soy sauce; 2 tsp oyster sauce; 1/2 tsp sugar; 1 tsp sesame oil; 1-1/2 tbsp Lao Gan Ma chili sauce; 3 tbsp vegetable oil

Silky steamed eggplant soaks up a bold sauce of soy, black vinegar, sesame oil, and spicy Lao Gan Ma chili crisp. A final splash of hot oil blooms the garlic and scallions, turning a simple vegetable dish into a fragrant Chinese-style appetizer or side.

Servings6 Portions

Prep Time10 Mins

Cook Time15 Mins

Difficulty

Easy

Ingredients

Japanese or Chinese eggplant
1 lb
garlic cloves
4 clove
scallion, finely chopped
1
white vinegar
0.3 cup
Chinese black vinegar
1 tsp
light soy sauce
2 tbsp
oyster sauce
2 tsp
sugar
0.5 tsp
sesame oil
1 tsp
Lao Gan Ma chili sauce
0.5 tbsp
vegetable oil
3 tbsp

Step-by-Step Instructions

Set up a steamer with enough water to simmer steadily without touching the dish. Start heating it over low heat while you prepare the eggplant.

Trim the eggplants, then cut them crosswise into 3 sections. Slice each section lengthwise into 8 to 10 bite-size strips.

Combine about 2 quarts of water with the white vinegar in a large bowl. Soak the eggplant for 3 minutes, then drain and gently squeeze out excess liquid. Arrange the pieces on a heatproof rimmed plate.

Place the plate in the steamer, cover, and increase the heat to high. Steam for 8 to 10 minutes, until the eggplant is very tender but still holds its shape.

While the eggplant steams, stir together the Chinese black vinegar, light soy sauce, oyster sauce, sugar, sesame oil, and Lao Gan Ma chili sauce until the sugar dissolves.