Chinese Steamed Eggplant with Yuxiang Garlic Sauce (4 Servings)

Pour about 500ml water into a steamer without covering the rack and bring to a boil. Wash 625g eggplant, remove stems, cut into 5cm lengths and quarter lengthwise.

Place eggplant on a steaming plate skin-side down, cover and steam for about 15 minutes.

While steaming, chop 57g shiitake, four mini peppers, five garlic cloves, 14g ginger, three scallions and five dried chilies. Reserve some scallions for garnish.

Mix 2 tbsp light soy, 1 tbsp dark soy, 2 tbsp oyster sauce, 2 tbsp vinegar, 3 tbsp brown sugar, 1/2 tbsp ground bean sauce, 2 tsp cornstarch and 4 tbsp water into a smooth sauce.

When the eggplant is soft but not mushy, carefully drain it. Empty and dry the wok after steaming.

Heat the dry wok over high heat, add 2 tsp corn oil, stir-fry garlic, ginger and chilies for 30–45 seconds, then mushrooms for 20–30 seconds.

Stir-fry peppers for about a minute, stir the sauce again, add it and bring to a bubbling simmer until it thickens.

Add drained eggplant and toss in the bubbling sauce for about 60–90 seconds; turn off heat and fold in 1 tsp sesame oil.

Garnish with reserved scallions and divide into four portions. Refrigerate leftovers within two hours, eat within 3–4 days and reheat to 74°C.