Dongbei Pao Cai Liang Ban Qie Zi

Steamed eggplant dressed with homemade quick-pickled vegetables (pao cai) is a classic Dongbei summer cold dish, found on every household table from June through August when eggplants flood the markets of Shenyang and Harbin.

Serves: 4

Ingredients

• 600g (1.3 lb) Chinese eggplant (3-4 long purple eggplants)
• 150g (5 oz) pao cai (quick-pickled cabbage and carrot), shredded
• 3 cloves garlic, minced
• 2 tbsp (30ml) light soy sauce
• 1 tbsp (15ml) rice vinegar
• 1 tbsp (15ml) sesame oil
• 1 tsp (5g) chilli oil or to taste
• 1 tsp (4g) sugar
• 2 spring onions, shredded
• Small handful fresh coriander

Instructions

1. Trim eggplants and halve lengthways. Steam over boiling water for 12-15 minutes until completely soft and collapsed. Remove and let cool to room temperature.
2. Tear the cooled eggplant into rough long strips by hand — do not chop, as tearing creates better texture for absorbing the dressing.
3. Squeeze any excess liquid from the eggplant gently and lay strips on a serving plate.
4. Whisk together garlic, soy sauce, rice vinegar, sesame oil, chilli oil, and sugar until the sugar dissolves.
5. Arrange the pao cai shreds over the eggplant. Pour the dressing over everything.
6. Top with spring onion shreds and coriander leaves. Toss lightly at the table just before eating.

Cook's Notes: Genuine dongbei pao cai uses a simple brine of salt, sugar, and vinegar rather than spices; the result is crisp and refreshingly tangy. If unavailable, substitute with quick-pickled daikon or lightly salted cucumber ribbons. This dish must be eaten the same day — the eggplant discolours overnight.