Steamed Chinese Eggplant with Spicy Lao Gan Ma
User Reviews
5
Steamed Chinese Eggplant with Spicy Lao Gan Ma
Description
The eggplant is prepared by cutting into uniform pieces, soaked in a vinegar and water solution to firm the texture and reduce bitterness. After squeezing out excess moisture, the strips are steamed over high heat for 8-10 minutes until soft but not mushy. The sauce combines savory, sweet, tangy, and spicy elements, balancing the subtle flavor of the eggplant.
Once steamed, the eggplant is arranged on a heatproof dish and covered with the flavorful sauce, along with freshly minced garlic and scallions that provide a sharp, aromatic contrast to the tender vegetable. The dish exemplifies a light, flavorful way to enjoy eggplant with a spicy, salty dressing common in Chinese cuisine.
Ingredients
- 1 pound Japanese eggplant 450g, about 3 eggplants, or Chinese eggplant
- 1/4 cup white vinegar
- 1 teaspoon Chinese black vinegar
- 2 tablespoons soy sauce light
- 2 teaspoon oyster sauce
- 1/2 teaspoon sugar
- 1 teaspoon sesame oil
- 1-1 1/2 tablespoons chili sauce or any chili sauce or chili oil of your choice, Lao Gan Ma
- 4 cloves garlic (minced)
- 1 scallion (minced)
- 3 tablespoons vegetable oil
Instructions
- Prepare your steamer. If you’re not sure how to set up a steaming apparatus, check our our post on how to set up a steamer, even without special equipment. Turn the heat on low to pre-heat the water in the steamer.
- Cut each eggplant crosswise into 3 equal sections, then cut each section into 8-10 bite-sized strips.
- Fill a large container with about 2 quarts 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.
- Now make the sauce by combining the Chinese black vinegar, light soy sauce, oyster sauce, sugar, sesame oil, and chili sauce.
- Remove the eggplant from the steamer (no need to pour out the liquid in the dish), and evenly pour the sauce over the eggplant. Top it with the minced garlic and scallions. Try to keep garlic and scallions close together in a couple tight lines to make the next step easier.
- Heat 3 tablespoons oil in a small saucepan until it starts to smoke lightly, and then carefully pour it over the garlic and scallion. Serve hot or cold. If serving as a cold appetizer, you can make this dish in advance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 126 kcal
% Daily Value*
| Calories | 126kcal | 6% |
| Carbohydrates | 6g | 2% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Sodium | 392mg | 16% |
| Potassium | 194mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 37IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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