Chinese-style steamed eggplant

Chinese-style steamed eggplant

Based on 8 ratings

Difficulty

Easy 👌
50
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
400 g eggplant
green onion
100 g rice
6 g ginger
2 cloves garlic
1 tsp fermented bean paste
1 tsp Sriracha
1 tbsp light soy sauce
4 tsp dark soy sauce
75 g sugar beet syrup
2 tsp rice wine
2 tbsp sesame oil
2 tbsp black rice vinegar
1 tbsp potato starch
2 tbsp water
Metric
Imperial

Utensils

  • colander or sieve
  • 3 pots
  • bowl
  • rubber spatula
  • cutting board
  • knife

Nutrition per serving

Cal
537
Protein
8g
Fat
16g
Carb
88g

Step 1/6

Cut eggplant into thin strips. Thinly slice green onion and set aside.
  • 400 eggplant
  • 1 green onion
  • cutting board
  • knife

Cut eggplant into thin strips. Thinly slice green onion and set aside.

Step 2/6

Bring a pot of water to a boil. Put the colander or sieve over or in the pot and make sure it does not touch the water. Place the eggplant into the colander or sieve, cover, and steam for approx. 15 min.
  • colander or sieve
  • pot

Bring a pot of water to a boil. Put the colander or sieve over or in the pot and make sure it does not touch the water. Place the eggplant into the colander or sieve, cover, and steam for approx. 15 min.

Step 3/6

Meanwhile, wash rice with cold water and cook according to package instructions for approx. 15 min. Remove any excess water and set aside.
  • 100 rice
  • pot

Meanwhile, wash rice with cold water and cook according to package instructions for approx. 15 min. Remove any excess water and set aside.

Step 4/6

Peel ginger and garlic. Crush with a knife and chop finely. In a pot, mix together with fermented bean paste, Sriracha, light and dark soy sauces, sugar, rice wine, sesame oil, and black rice vinegar. Stir until fully combined.
  • 6 ginger
  • 2 cloves garlic
  • 1 tsp fermented bean paste
  • 1 tsp Sriracha
  • 1 tbsp light soy sauce
  • 4 tsp dark soy sauce
  • 75 sugar beet syrup
  • 2 tsp rice wine
  • 2 tbsp sesame oil
  • 2 tbsp black rice vinegar
  • pot
  • rubber spatula

Peel ginger and garlic. Crush with a knife and chop finely. In a pot, mix together with fermented bean paste, Sriracha, light and dark soy sauces, sugar, rice wine, sesame oil, and black rice vinegar. Stir until fully combined.

Step 5/6

When the eggplant is cooked, bring the sauce to a simmer. Mix potato starch and water in a bowl. Pour the starch slowly into the sauce and stir to thicken.
  • 1 tbsp potato starch
  • 2 tbsp water
  • bowl

When the eggplant is cooked, bring the sauce to a simmer. Mix potato starch and water in a bowl. Pour the starch slowly into the sauce and stir to thicken.

Step 6/6

Transfer the steamed eggplant to the pot and toss to cover with sauce. Sprinkle green onion over and serve with rice. Enjoy!

Transfer the steamed eggplant to the pot and toss to cover with sauce. Sprinkle green onion over and serve with rice. Enjoy!