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Steamed Chinese eggplant with Lao Gan Ma
A quick steamed vegetable dish. The eggplant soaks up a sharp, spicy dressing, and it's just as good cold the next day.
- Total time
- 25 minutes
- Makes
- 6 servings
- Adapted from
- The Woks of Life
Ingredients
Eggplant
Soak
Sauce
Topping
Oil
Method
- Start the steamer on low to preheat.
- Cut each eggplant crosswise into 3 pieces, then each piece into 8–10 strips.
- Soak the strips in the vinegar water for 3 minutes. Drain and squeeze dry.
- Spread them on a rimmed heatproof dish, cover, and steam on high 8–10 minutes.
- Meanwhile, mix the sauce.
- Lift out the dish, keeping its juices, and pour the sauce over the eggplant.
- Arrange the garlic and scallion on top in neat lines.
- Heat the oil until it smokes lightly and pour it over the topping so it sizzles.