P.F. Chang's Stir-Fried Spicy Eggplant
ready in: under 30 minutes
recipe id: 93477
cook method: stovetop
photo by: Barkingkitty
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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
2 tablespoons vegetarian oyster sauce (or regular 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 Source: PF Chang's
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