Heat up oil, deep fry potatoes and eggplants till golden brown.

Stir & fry chili pieces for 30 seconds, to retain shine and crunchiness.

Remove oil, leaving a bit for stir-fry. Add minced garlic and scallion, stir till fragrant.

Add in potatoes, eggplants and chili, stir well.

Pour in chicken stock water, bring to boil.

Add sugar, salt and soy sauce. Cook for 3 minutes.

Add starch water to thicken sauce.

Sprinkle scallion and serve.