Ingredients
-
2
-
1
-
1/4
-
2
-
1 1/2
-
1
-
1
-
1
-
1
-
2
-
-
-
-
-
Directions
Spicy Steamed Eggplant, In Chinese: Cheng Ch’ieh Tzu. I found it in a Gourmet article by Nina Simonds. The eggplant melts in your mouth, and the dressing’s delightful. Extremely easy., In Chinese: Cheng Ch’ieh Tzu. I found it in a Gourmet article by Nina Simonds. The eggplant melts in your mouth, and the dressing’s delightful. Extremely easy.
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Steps
|
1
Done
|
Cut Eggplants Lengthwise Into 1 Inch Spears and Roll-Cut the Spears Into 1 Inch Pieces. (you Can Use Regular Eggplants, but Peel First). Sprinkle With Salt, Arrange the Pieces on a Steamer, and Steam For 20 Minutes or Until Tender. |
|
2
Done
|
in a Small Bowl Combine the Soy Sauce, Sesame Oil, Rice Wine, Rice Vinegar (use 2 T Rice Wine Vinegar and Skip the Rice Wine), Minced Green Onion, Hot Pepper Oil (or Sambal Oelek) and Sugar. |
|
3
Done
|
Pour the Mixture Over the Hot Eggplant in a Serving Dish, and Toss Until the Eggplant Is Well Coated. |
|
4
Done
|
Serve Immediately With Hot Steamed Rice. |
