Peel and slice the potatoes using the ‘rolling cut’ into ~3 inch by ~1.5 inch pieces.

Thoroughly rinse the potato slices for ~3-5 minutes, then soak them until you’re ready to cook or for at least 20 minutes.

Slice the chili/pepper into ~1.5 inch diamonds and mince the aromatics. Deseed the pepper and optionally remove the ribs.

Cut the eggplant into similar sized pieces as the potato, also using the rolling cut. If the eggplant has thicker skin, peel it.

Deep fry or pan fry the potatoes at 120°C for 12 minutes.

Increase the flame to high and bring the oil up to a higher temperature. Fry the potatoes for ~2 minutes, or until golden brown and the oil reaches ~180°C.

Remove the potatoes, strain out any excess oil, and place them on a paper towel-lined plate.

Heat the oil to 200°C, or until wisps of smoke appear. Fry the eggplant for ~20 seconds. Remove the eggplant, strain out any excess oil, and place on a paper towel-lined plate.

Heat the oil to ~185°C and fry the pepper/chili for ~5 seconds, just until it starts to get scorched white. Remove and strain out any excess oil or rinse under cool water.

Begin stir-frying the aromatics for about 30 seconds.

Pour the wine over your spatula and around the side of the wok.

Pour the soy sauce over your spatula and around the sides of the wok. Mix briefly.

Add the water and bring it to a rapid simmer.

Add the seasoning. The water should be boiling at this point.

Slowly pour the cornstarch slurry into the sauce while stirring constantly. The sauce should thicken within ~5-10 seconds.

Add the potatoes and extra garlic, and stir for ~5 seconds.

Add the eggplant and chilis, stir for ~5 seconds, and then turn off the heat.

Add the sesame oil and give everything a quick mix.

Serve.