Ingredients
75 g | plus 37 g vegetable oil, divided |
12 g | garlic cloves (2 cloves), sliced thin |
10 g | bird chiles, ground fine |
6 g | fresh ginger, peeled and sliced thin |
1 g | star anise |
75 g | hoisin sauce |
50 g | fermented black beans |
30 g | plus 60 g Shaoxing Chinese rice wine, divided |
15 g | sugar |
650 g | Japanese eggplant (2 large eggplants), sliced in half lengthwise then cut crosswise into 1½-inch pieces |
3 g | kosher salt |
95 g | green bell pepper (1 pepper), stemmed, seeded, and cut into 1-inch pieces |
60 g | water |
60 g | scallions, green parts cut into 1-inch pieces, white parts sliced thin, divided |
12 g | fresh cilantro sprigs, cut into 2-inch pieces |
⅓ cup plus 3 tablespoons vegetable oil, divided |
2 garlic cloves, sliced thin |
15 bird chiles, ground fine (1½ tablespoons) |
1 (½-inch) piece fresh ginger, peeled and sliced thin |
1 star anise pod |
¼ cup hoisin sauce |
½ cup fermented black beans |
2 tablespoons plus ¼ cup Shaoxing Chinese rice wine, divided |
1 tablespoon sugar |
2 large Japanese eggplants (1½ pounds), sliced in half lengthwise then cut crosswise into 1½-inch pieces |
1 teaspoon kosher salt |
1 green bell pepper, stemmed, seeded, and cut into 1-inch pieces |
¼ cup water |
6 scallions, green parts cut into 1-inch pieces, white parts sliced thin, divided |
12 sprigs fresh cilantro, cut into 2-inch pieces |
Essential Equipment
- Spice Grinder
- Microwave
- Coffee Filters
- Digital Kitchen Scale
Instructions
- 75 g vegetable oil
- 12 g garlic cloves (2 cloves), sliced thin
- 10 g bird chiles, ground fine
- 6 g fresh ginger, peeled and sliced thin
- 1 g star anise
- 75 g hoisin sauce
- 50 g fermented black beans
- 30 g Shaoxing Chinese rice wine
- 15 g sugar
- 650 g Japanese eggplant (2 large eggplants), sliced in half lengthwise then cut crosswise into 1½-inch pieces
- 3 g kosher salt
- 37 g vegetable oil
- 95 g green bell pepper (1 pepper), stemmed, seeded, and cut into 1-inch pieces
- 60 g Shaoxing Chinese rice wine
- 60 g water
- 60 g scallions, green parts cut into 1-inch pieces, white parts sliced thin, divided
- 12 g fresh cilantro sprigs, cut into 2-inch pieces
Instructions
- ⅓ cup vegetable oil
- 2 garlic cloves, sliced thin
- 15 bird chiles, ground fine (1½ tablespoons)
- 1 (½-inch) piece fresh ginger, peeled and sliced thin
- 1 star anise pod
- ¼ cup hoisin sauce
- ½ cup fermented black beans
- 2 tablespoons Shaoxing Chinese rice wine
- 1 tablespoon sugar
- 2 large Japanese eggplants (1½ pounds), sliced in half lengthwise then cut crosswise into 1½-inch pieces
- 1 teaspoon kosher salt
- 3 tablespoons vegetable oil
- 1 green bell pepper, stemmed, seeded, and cut into 1-inch pieces
- ¼ cup Shaoxing Chinese rice wine
- ¼ cup water
- 6 scallions, green parts cut into 1-inch pieces, white parts sliced thin, divided
- 12 sprigs fresh cilantro, cut into 2-inch pieces