Chinese-style steamed eggplant

Step 1/6

• 400 g eggplant
• 1 green onion

• cutting board
• knife

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

Step 2/6

• 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

• 100 g 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

• 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

• 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

• 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.