Steamed Eggplant with Spicy Sauce
Simple steps to follow:
Prepared all the ingredients.
Arrange them on a heat-proof rimmed dish and carefully lower it into the steamer. Cover and turn the heat on high. Steam the eggplant for 8-10 minutes.
Remove the eggplant from the steamer (remain the liquid in the dish), and evenly pour the sauce mixture over the eggplant. Top it with the minced garlic and spring onion.
Heat 3 tablespoons oil in a small saucepan until it starts to smoke lightly.
Then carefully pour it over the garlic and scallion. Serve with steamed rice.
Steamed Eggplant with Spicy Sauce
(YIELD: Makes 2 servings)
Ingredients:
- Eggplant (cut into strips) – 2 medium eggplants
- White vinegar – 1/4 cup
- Water – 2-3 cups
- Garlic (finely minced) – 4 cloves
- Spring onion (minced) – 1 stalk
- Vegetable oil – 3 tablespoons
Seasoning
- Chinese black vinegar – 1 teaspoon
- Light soy sauce – 2 tablespoons
- Oyster sauce – 2 teaspoons
- Brown sugar – 1/2 teaspoon
- Sesame oil – 1 teaspoon
- Lao Gan Ma chili sauce (or any chili sauce or chili oil of your choice) – 1 1/2 tablespoons
Instructions:
1. Prepare your steamer. Turn the heat on low to pre-heat the water in the steamer.
2. Cut eggplants into strips. Fill a large container with 2-3 cups of water and 1/4 cup white vinegar. Soak the eggplant in the vinegar water for 3 minutes. Then remove the eggplant and squeeze as much liquid out as possible. Arrange them on a heat-proof rimmed dish and carefully lower it into the steamer. Cover and turn the heat on high. Steam the eggplant for 8-10 minutes.
3. Combine all the seasoning sauce together in a bowl and mix well. Set aside.
4. Remove the eggplant from the steamer (remain the liquid in the dish), and evenly pour the sauce mixture over the eggplant. Top it with the minced garlic and spring onion.
5. Heat 3 tablespoons oil in a small saucepan until it starts to smoke lightly, and then carefully pour it over the garlic and scallion.
6. Serve with steamed rice.
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