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!
📌 LOVE THIS RECIPE? PIN IT FOR LATER!

Chinese Steamed Meal for One: Black Bean Ribs + Garlic Eggplant + Century Egg Veggie Soup + Rice
1
servings35
minutes30
750
kcal1
hour5
minutesIngredients
- Rice
75g rice
75g water
A few corn kernels (optional)
- Black Bean Ribs
1 taro
6 pork ribs
1 tbsp Lao Gan Ma black bean sauce
2 tbsp cornstarch
- Garlic Eggplant
120g eggplant
½ tbsp garlic sauce
½ tbsp chili paste
1 tbsp light soy sauce
½ tbsp oyster sauce
½ tbsp sugar
- Century Egg Veggie Soup
1 century egg
6 baby bok choy leaves
1 ham sausage
- Equipment
Steamer/steam oven
Heatproof bowls/plates (ceramic, glass, or stainless steel)
Kitchen scissors
Chef’s knife
Directions
- Prep: Wash all ingredients. Cut eggplant, taro, and sausage into chunks. Peel the century egg.
- Rice: Add rice and corn to a bowl, pour in water (1:1 ratio), and place on the steamer rack.
- Ribs: Mix ribs with 1 tbsp cornstarch + water to rinse (removes blood). Drain, then marinate with 1 tbsp cornstarch, 1 tbsp black bean sauce, and ½ tbsp wine for 30 mins. Place taro in a bowl, top with ribs and marinade, then steam.
- Eggplant: Lightly spray eggplant with oil (optional), then toss with garlic sauce, chili paste, soy sauce, oyster sauce, and sugar. Steam.
- Soup: Take another bowl. Cut the sausage, bok choy, and century egg into small pieces and add them in. Fill with water to 90%, then place on the steaming rack.
- Steam it all: Stack all bowls in the steamer, cover, and steam for 30 minutes. Done!
Notes
- For softer rice, use a 1.2:1 water-to-rice ratio.
- Adjust chili paste to your spice tolerance.
- Oil on eggplant prevents discoloration—skip if calorie-conscious.
- The soup is lightly salty from sausage and century egg. Add salt at the table if needed.
- Swap sausage for luncheon meat if you prefer.
Nutrition Facts
1 servings per container
Serving Size670g
- Amount Per ServingCalories750
- % Daily Value *
- Sodium 1800mg 75%
- Potassium 1200mg 35%
- Total Carbohydrate
95g
32%
- Dietary Fiber 8g 32%
- Vitamin C 22%
- Calcium 15%
- Iron 22%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.