Number of votes: 0

P.F. Chang's Stir-Fried Spicy Eggplant

Categories: P. F. Chang's China Bistro
Nb persons: 0
Yield:
Preparation time:
Total time:
Source: P.F. Chang's website

Serves 1 as entrÈe, 2 as a side
1 pound	eggplant, peeled, cut into 1-inch dice
1 teaspoon	garlic
1 tablespoon	cornstarch mixed with 2 tablespoons water to make a paste
Canola oil for deep-frying Spicy Sauce
2 tablespoons	vegetarian oyster sauce, (or substitute oyster sauce)
2 tablespoons	Lite soy sauce
2 tablespoons	water
1 tablespoon	white vinegar
1 tablespoon	granulated sugar
1 teaspoon	chili paste, (Sambal Oleck preferred)
1/2 teaspoon	ground bean sauce, (Koon Chun preferred)
1/2 teaspoon	sesame oil

Combine all Spicy Sauce ingredients and mix well.

In a wok, deep-fry eggplant at 350 degrees F for 1 minute. Remove eggplant and drain on paper towels.

Meanwhile remove all but 1/2 teaspoon of oil from wok. On high heat, stir-fry garlic for 5 seconds then add Spicy Sauce. Reduce heat and let sauce simmer 20 seconds. Add eggplant and simmer for another 10 seconds. Stir in cornstarch paste a little at a time until desired consistency. Serve immediately.

Recipe uploaded with Shop'NCook recipe organizer software.

Display the recipe for printing

View the .scx source of the recipe

Download the .scx source of the recipe