steamed eggplant

This Hunan-Style steamed eggplant is a vegan/vegetarian dish that packs a ton of flavor and can be served as an appetizer, side, or full meal with rice!

Steamed Eggplant, Hunan Style

Chinese eggplants

vegetable oil

sesame oil

ginger ((minced))

sesame seeds

chili oil

sesame paste ((or tahini))

soy sauce

salt

sugar

green peppers ((finely chopped))

garlic ((minced))

scallion ((finely chopped))

black beans

Thai bird chili ((chopped, optional))

Cut your Japanese or Chinese eggplants into 3-inch pieces and then cut them into quarters lengthwise. Arrange on a heatproof plate for steaming.

Prepare your wok or large covered pot pan for steaming (or use a metal steamer or dedicated steaming kitchen gadget, if you have one).

Steam the eggplant for 10 minutes, or until soft. You can serve the eggplant on the same plate, or transfer it to a serving plate. If transferring your steamed eggplant to a serving plate, be sure to include any liquid from the steamed eggplant.

Heat the canola and sesame oil in a wok or saucepan over medium high heat and add the fresh ginger and sesame seeds.

After 15-20 seconds, stir in the hot chili oil, sesame paste, soy sauce, salt, and sugar until well combined.

Once the sauce begins to simmer, turn off the heat and stir in the finely chopped peppers, garlic, half of the scallions, and the black beans. Add the Thai chili only if you like your food super spicy, because it will already be on the spicy side.

Pour the sauce over the eggplant and top with the rest of the scallions.

Farm-fresh and full of flavour, courtesy of Rodney Dunn from the Agrarian Kitchen.

Steamed eggplant with soy and sesame

eggplants, quartered lengthways

(125 milliliters) light soy sauce

(60 milliliters) dark soy sauce

tbs brown sugar

Chinese rice wine (shaohsing – from Asian food shops)

tsp sesame oil

(20 grams) ginger, finely grated

spring onions, shredded

Toasted white sesame seeds,

Learn how to make Chinese Eggplant with Yuxiang Sauce from a 2x James Beard Award Winning Chinese Chef with 50+ years of experience

Dad's Authentic Chinese Eggplant with Yuxiang Sauce: A Chinese Chef's Secrets

eggplant

rice vinegar

red bell pepper

scallion

ginger

Thai bird's eye chili

garlic

oz pork shoulder

cooking wine

cornstarch

water

oyster sauce

Prep eggplant

Start by slicing off the ends of the eggplant. Peel off some of the skin, but not all. If you remove all of the skin, the eggplant will get too soft and soggy during cooking. Next, cut the eggplant into quarters. Slice down the center the long way, then halve again. You should have four slices per eggplant. Remove  the core and seeds. 

Prep aromatics

Dice half a red bell pepper.  Cut the pepper in half (you can save the remaining half for other dishes!), then slice into thin strips. Rotate the strips, then cut into small squares. 

Prep pork

Mince the pork.  Cut the piece of meat into long pieces about a 1/4-inch thick. Rotate the strips 90 degrees and roughly chop until the meat is finely minced. You can also use ground pork. 

Prep sauce

In a separate bowl, mix together the light soy sauce, oyster sauce, dark soy sauce, rice vinegar, and water. Taste and adjust the sweetness and tartness levels according to your preference.

Steam eggplant

Remove the eggplant from the water and squeeze out any excess liquid. Cut the eggplant into 1/2-inch pieces. My dad likes to slice them at an angle. Place on the plate you plan to steam them in. Set aside.

Stir fry pork

Set a wok over high heat. Once hot, add in the cooking oil.  My dad uses vegetable oil in this recipe. Once the oil begins to smoke, add in the marinated pork and spread it out into a patty. Let it brown and fry for about 45 seconds before flipping the pork. 

https://stream.mux.com/A1n2dDUPgVF52tuD8Ex5zYcq7sO1RnmuDTpBYR12lGY.m3u8

Learn how to make Chinese Eggplant with Yuxiang Sauce from a 2x James Beard Award Winning Chinese Chef with 50+ years of experience!

My Dad's Chinese Eggplant with Yuxiang Sauce: A Chinese Chef's Secrets!

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Steamed Eggplant, Hunan Style

Steamed eggplant with soy and sesam...

Dad's Authentic Chinese Eggplant wi...

Top 3 steamed eggplant recipes from across the web

The most viewed steamed eggplant recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Steamed Eggplant, Hunan Style

Steamed eggplant with soy and sesam...

Dad's Authentic Chinese Eggplant wi...

The most viewed steamed eggplant recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine