Chinese-style steamed eggplant

Chinese-style steamed eggplant

Based on 20 ratings
Caroline Franke

Caroline Franke

Community member

Difficulty

Easy 👌

Preparation

50 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
400 g
eggplant
1
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
MetricImperial

Utensils

cutting board, knife, colander or sieve, pot, rubber spatula, bowl

How-To Videos

how-to-thicken-a-sauce

How to thicken a sauce

how-to-prepare-garlic

How to prepare garlic

how-to-peel-ginger

How to peel ginger

Nutrition per serving

Cal537
Fat16 g
Protein8 g
Carb88 g
  • Step 1/6

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

    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 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

    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!

  • Enjoy your meal!

    Chinese-style steamed eggplant

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