I’ve circled back to this one because I (accurately) remembered that it was delicious. It’s a Taiwanese recipe, and you can find it here , and also in Cathy Erway’s excellent book, The Food of Taiwan.
Here is another version I made of this same recipe, along with sautéed king oyster mushrooms and steamed eggplant from the same cookbook – pages 120, 104, and 102.
