Steamed Chinese Eggplant with Spicy Lao Gan Ma
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Steamed eggplant with a spicy, garlicky chili sauce glaze that can be served hot or cold. Bold and flavorful with a slight kick, it works equally well as an appetizer or light side dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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 teaspoon 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
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 366mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 110mg
- Calcium
- 3mg
- Iron
- 0.37mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 366MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.