Steamed eggplant with Lao Gan Ma
Cut an eggplant into slices and sprinkle ground garlic on them. Steam the eggplant for eight minutes and add one to two table spoons of Lao Gan Ma. Toss the eggplant with the sauce and steam for another two minutes.
Stir-fried rice with Lao Gan Ma
Heat two table spoons of Lao Gan Ma and some olive oil over low heat for a while. Add an egg and cold cooked rice and stir. Diced veggies, such as cucumbers, carrots and onions can be added if you like.
Braised pumpkin with Lao Gan Ma
Sprinkle ground garlic on sliced pumpkin and leave for three to five minutes. Add one to two table spoons of Lao Gan Ma and a small bowl of water and boil for a few minutes until the pumpkin becomes soft.
Stir-fried tofu with Lao Gan Ma
Heat a large table spoon of Lao Gan Ma and olive oil for a while, and add ginger and fermented soya beans and stir with tofu cubes. Add a little sugar, ground black pepper, salt and a small table spoon of soy sauce. You can add some spring onions to strengthen the flavor of the dish.
Cumin lotus roots with Lao Gan Ma
Cut lotus roots into thin slices. Stir a table spoon of Lao Gan Ma and some vegetable oil in a saucepan for a few minutes and add the sliced lotus roots. Add cumin, soy sauce, salt and a small table spoon of sugar when the roots become soft.
