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

To start making the Eggplant in Chilli Garlic Sauce Recipe, we’ll first get all of the ingredient prepared.

Our first step is to roast the eggplant till they’re smooth. To do that, right into a wok, warmth 2 teaspoons of oil on medium warmth. Add the lower ginger, garlic, spring onions, bell pepper and eggplants, sprinkle salt and stir fry for a few minutes. After a few minutes, flip the warmth to low, cowl the pan and simmer till the eggplants are tender and roasted.

When you discover that the eggplants are nearly prepared, we’ll get our sauce prepared. 

To make the sauce, right into a bowl, add the corn flour and three/4 cup of water and whisk nicely to mix. Add the remaining sauces to the corn flour combination and whisk nicely with a fork, till the combination get a wealthy colour. Preserve apart.

Observe: the above sauce combination has loads of sauce, so test the salt and modify to fit your style. 

Observe: You’ll know the eggplant is cooked by way of once you press it with a spoon it nearly will get mashed

As soon as the eggplant is cooked by way of, add the sauce to the eggplant and switch the warmth to medium warmth. Preserve stirring gently, till the sauce thickens. After the sauce thickens, modify the consistency of the sauce, by including water is required. As soon as once more test the salt and spice ranges and modify it to fit your style.

Simmer for an additional couple of minutes and switch off the warmth and serve.

Switch the Chinese language Eggplant in Spicy Chilli Garlic Sauce to a serving bowl and serve it together with Chinese language Vegetable Fried Rice or Vegetable Hakka Noodles