Steamed eggplant salad

Steamed eggplant salad

Tags

Chinese
Sides

Cook

Ingredients

  • 400g chinese eggplants
  • 1 tbsp white vinegar
  • 2 spring onions, finely chopped
  • 3 cloves garlic, minced
  • 1 red chilli, finely chopped
  • 2 tbsp vegetable oil
  • 1 tbsp light soy sauce
  • 1 tbsp Chinkiang vinegar
  • ½ tbsp vegan oyster sauce
  • ½ tsp sugar
  • 1 tsp sesame oil
  • ½ tsp ground Sichuan peppercorns
  • 10g coriander, finely chopped

Steps

  1. Cut the eggplants into 5cm segments and then into small wedges. Soak in large pot of water with 1 tablespoon of white vinegar.
  2. Add garlic, spring onion whites, and chilli in a small bowl.
  3. Heat 2 tbsp cooking oil in a small pot. Once shimmering pour over the ingredients to sizzle.
  4. Mix in spring onion greens, soy sauce, black vinegar, oyster sauce, sugar, sesame oil, sichuan pepper, coriander and 1 tablespoon of water. Set aside.
  5. Add water to the wok and place a heatproof bowl in the middle of the wok. Heat the water on high until boiling.
  6. Place the eggplant onto a serving plate, then immediately put the plate onto the heatproof bowl.
  7. Cover the wok with a lid. Leave to cook over high heat for about 6 minutes.
  8. Put the eggplant on a serving plate and pour over the sauce.