Steamed Chinese Eggplant with Spicy Lao Gan Ma Recipe | Samsung Food App
This steamed Chinese eggplant with spicy Lao Gan Ma chili sauce remains vibrantly purple after cooking and can be served hot or as a cold appetizer.
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Ingredients
- 1 pound Japanese or Chinese eggplant ((450g, about 3 eggplants))
- 1/4 cup white vinegar
- 1 teaspoon Chinese black vinegar
- 2 tablespoons light soy sauce
- 2 teaspoons oyster sauce
- 1/2 teaspoon sugar
- 1 teaspoon sesame oil
- 1-1 1/2 tablespoons Lao Gan Ma chili sauce
- 4 cloves garlic ((minced))
- 1 scallion ((minced))
- 3 tablespoons vegetable oil
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