1 pound Japanese or Chinese eggplant (450g, about 3 eggplants)
1/4 cup white vinegar
1 teaspoon Chinese dark 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 (or any chili sauce or chili oil of your choice)
4 cloves garlic (minced)
1 scallion (minced)
3 tablespoons vegetable oil
Prepare your steamer. If you’re not sure how to set up a steaming apparatus, check our our post on how to set up a steamer, even without special equipment. Turn the heat on low to pre-heat the water in the steamer.
Cut each eggplant crosswise into 3 equal sections, then cut each section into 8-10 bite sized strips.
Fill a large container with about 2 quarts of water and 1/4 cup white vinegar. Soak the eggplant in the vinegar water for 3 minutes. Then remove the eggplant and squeeze as much liquid out as possible. Arrange them on a heat-proof rimmed dish and carefully lower it into the steamer. Cover and turn the heat on high. Steam the eggplant for 8-10 minutes.
Now make the sauce by combining the Chinese dark vinegar, light soy sauce, oyster sauce, sugar, sesame oil, and chili sauce.
Remove the eggplant from the steamer (no need to pour out the liquid in the dish), and evenly pour the sauce over the eggplant. Top it with the minced garlic and scallions. Try to keep garlic and scallions close together in a couple tight lines to make the next step easier.
Heat 3 tablespoons oil in a small saucepan until it starts to smoke lightly, and then carefully pour it over the garlic and scallion. Serve hot or cold. If serving as a cold appetizer, you can make this dish in advance.