Hungry for homemade but short on energy? This all-in-one steamed meal is your perfect solution—wholesome, simple, and packed with authentic flavor.
No fancy skills needed, just pure comfort in every bite.
Why This Recipe Works
- All ingredients are natural, with clean-label sauces.
- Steaming preserves nutrients better than many cooking methods.
- Quick and easy—no cooking skills required.
- Two dishes, one soup, one bowl of rice—balanced and complete.
- One recipe covers your lunch or dinner.
Who Needs This
- Busy professionals
- Kitchen newbies
- Clean-eating fans
- People watching their weight
- Chinese food lovers
- Solo cooks who want less hassle
Ingredients
Rice
- White rice: 75g
- Corn kernels: just a few
- Water: 75g
Garlic Steamed Eggplant
- Eggplant: 120g
- Garlic sauce: ½ tbsp
- Chopped chili sauce: ½ tbsp
- Soy sauce: 1 tbsp
- Oyster sauce: ½ tbsp
- Sugar: ½ tbsp
Steamed Pork Ribs with Black Bean Sauce
- Taro: 1 small
- Pork ribs: 6 pieces
- Lao Gan Ma black bean chili sauce: 1 tbsp
- Starch: 2 tbsp
- Cooking wine: ½ tbsp
Century Egg Veggie Soup
- Century egg (皮蛋): 1
- Napa cabbage: 6 leaves
- Sausage: 1 stick
Tools Needed
- Steamer or steam oven
- Steaming bowls or plates (ceramic, glass, or stainless steel)
- Kitchen scissors
- Knife
Steps
Step 1: Prep all ingredients and rinse well. Dice the eggplant, taro, and sausage. Peel the century egg and set aside.
Step 2: Steam the rice. Put the rice in a steaming bowl, sprinkle with corn, and add equal parts water. Set on a steaming rack.
Step 3: Prep the eggplant. Lightly spray oil on the surface of the eggplant. Toss the eggplant pieces into a bowl or dish. Add ½ spoon garlic sauce, ½ spoon chopped chili sauce, 1 spoon soy sauce, ½ spoon oyster sauce, and ½ spoon sugar. Mix gently, then place the bowl onto the steaming rack.
Step 4: Prep the ribs. Add 1 tbsp starch and water to the ribs, rinse to remove blood. Drain. Add 1 tbsp starch, 1 tbsp Lao Gan Ma sauce, and ½ tbsp cooking wine. Mix well so every piece is coated. Let marinate for 30 min. In a steaming bowl, lay in the taro first, then top with the marinated ribs and all the sauce. Place on the rack.
Step 5: Make the soup. Take another steaming bowl. Use kitchen scissors to cut the sausage, napa cabbage, and century egg into small pieces. Add them to the bowl one by one. Pour in water until it’s about 90% full. Then place this last steaming bowl onto the rack.
Step 6: Once all four bowls are ready, cover and steam everything for 30 minutes.
Done!
Tips & Hacks
- Like softer rice? Use 1.2:1 water to rice ratio.
- Adjust chili sauce based on your spice tolerance—my amount’s just a guide.
- Spraying oil on the eggplant keeps it from turning black. Skip this step if you’re cutting calories.
- No extra salt needed in the soup—sausage and century egg are salty enough. Want more? Sprinkle a little salt after cooking.
- You can sub luncheon meat for sausage.
Final Words
This quick Chinese steamed meal works for any occasion—brunch, lunch, or dinner. Just follow the steps for a foolproof (and surprisingly delicious!) result.
Steam, eat, repeat. Who knew healthy eating could be this simple? 🥢✨
Give it a try and tag me if you do—I’d love to see your creations!
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