"This is another one of those dishes that intrigues me. It's a take on a Shanghai dish that has been re-vamped it includes ingredients like dill, chiles de árbol, and anchovies. Placing it here for safe-keeping."

Original is 5 servings

Metric US

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Step by Step Method

Step 1

Submerge eggplant in a bowl filled with ice water for 5 minutes.

Step 2

Meanwhile, heat oil in a 14" flat-bottomed wok over medium-high heat.

Step 3

Drain eggplant, dry thoroughly with paper towels, and add all to the oil. Cook until just soft and golden, about 3 minutes.

Step 4

Using a slotted spoon, transfer eggplant to a bowl, cover with boiling water, and let sit for 3 minutes. Drain; dry with paper towels.

Step 5

Discard all but 1/4 cup oil in wok; return to medium heat.

Step 6

Add sugar; stir until sugar dissolves and mixture looks like separated peanut butter.

Step 7

Add 1 tablespoons chili paste, tomato paste, bay leaf, and anchovy; cook for 1 minute.

Step 8

Add sachet of spices, stock, 1 teaspoons peppercorns, dark soy sauce, fennel seeds, and chiles; boil.

Step 9

Cook until reduced by half, about 15 minutes; discard bouquet garni.

Step 10

Add remaining chili paste, wine, fish sauce, and garlic; cook for 1 minute.

Step 11

Add eggplant; fold into sauce.

Step 12

Transfer to a plate; garnish with remaining peppercorns, dill, chives, and chili oil.

Red-Cooked Eggplant (Hongshao Qiezi)

Ingredients

Nutritional