Sichuan Eggplant in Spicy Chilli Garlic Sauce Recipe by Archana’s Kitchen

  • To begin making the Eggplant in Chilli Garlic Sauce Recipe, we will first get all the ingredient ready.

  • Our first step is to roast the eggplant until they are soft. To do this, into a wok, heat 2 teaspoons of oil on medium heat. Add the cut ginger, garlic, spring onions, bell pepper and eggplants, sprinkle salt and stir fry for a couple of minutes. After a couple of minutes, turn the heat to low, cover the pan and simmer until the eggplants are tender and roasted.

  • Once you notice that the eggplants are almost ready, we will get our sauce ready. 

  • To make the sauce, into a bowl, add the corn flour and 3/4 cup of water and whisk well to combine. Add the remaining sauces to the corn flour mixture and whisk well with a fork, until the mixture get a rich color. Keep aside.

  • Note: the above sauce mixture has a lot of sauce, so check the salt and adjust to suit your taste. 

  • Note: You will know the eggplant is cooked through when you press it with a spoon it almost gets mashed

  • Once the eggplant is cooked through, add the sauce to the eggplant and turn the heat to medium heat. Keep stirring gently, until the sauce thickens. After the sauce thickens, adjust the consistency of the sauce, by adding water is required. Once again check the salt and spice levels and adjust it to suit your taste.

  • Simmer for another couple of minutes and turn off the heat and serve.

  • Transfer the Chinese Eggplant in Spicy Chilli Garlic Sauce to a serving bowl and serve it along with Chinese Vegetable Fried Rice or Vegetable Hakka Noodles



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