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We'll place a steamer rack in our wok, pan, or steamer, and pour enough water to just barely submerge the rack. Set the stove on high heat and bring the water to a boil.
While we wait for the eggplant to steam for 15 minutes, we’ll start chopping our ingredients.
Next, we’ll prepare our Yuxiang sauce by mixing:
Once the eggplants are done steaming, you can tell if they're done by squeezing them. They should be soft and a tad bit squishy, but not mushy.
Transfer the dish onto a plate, garnish with the green onions, and call your loved ones over!