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1
If the peppers are thick, slit each one lengthwise to allow steam to escape and prevent puffing. Wipe the peppers dry — surface moisture will impede blistering.
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2
Set a cast-iron pan or flat carbon-steel wok over the highest heat available. Add no oil. When the pan begins to smoke lightly, lay the peppers in a single layer. Press each pepper firmly and repeatedly against the surface with a spatula to maximise contact. Do not move them between presses. This is where the dish lives or dies: sustained, uninterrupted contact between the pepper skin and the dry hot surface is the only mechanism that produces the tiger-stripe char; oil, movement, or insufficient heat will instead steam the peppers and the pattern will not form.
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3
Once the majority of one side shows blistered, charred patches across the skin and the pepper has begun to soften slightly, flip and repeat on the second side, continuing to press. The pepper is ready when both sides carry pronounced tiger-stripe chars and the flesh yields gently to the spatula.
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4
While the peppers are still in the pan and hot, add the light soy sauce, black vinegar, sugar, and garlic directly. Toss briefly so the dressing coats the peppers and the sugar dissolves into the residual heat. Remove from the heat and drizzle with sesame oil. The dressing should smell sharp and smoky against the charred skin.
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5
Transfer to a serving plate immediately. Taste: the balance sought is smoky-bitter char against sweet-sour dressing, with the garlic prominent but not raw-harsh.