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

recipe at a glance
Rating: 5/5
9 reviews

ready in: under 30 minutes
serves/makes:   2

recipe id: 93477
cook method: stovetop
P.F. Chang's Stir-Fried Spicy Eggplant Recipe
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

Spicy Sauce

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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117 calories, 2 grams fat, 24 grams carbohydrates, 3 grams protein per serving. This recipe is low in fat.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Registered Member at
Member since:
Feb 25, 2002

REVIEW: 5 star recipe rating
First time I tried this I followed the recipe exactly and found the eggplant really absorbed a lot of grease that just wouldn't really drain all the way off. I took @barkingkitty's recommendation of roasting it instead and that worked perfectly! I've never been to P. F. Chang's but I imagine if this tastes anything like what they serve it is a very popular item on their menu.

Guest at

REVIEW: 5 star recipe rating
I've nver been much of a eggplant fan but tried some off a friends plate at PFCHangs and LOVED it. Tried this recipe following it exactly and it tastes just like we had at the restaurant. I'm a new eggplant fan! The ingrdients were pretty easy for me to find too which was a plus. Of course now I have enough bean sauce to last a lifetime since this recipe only uses 1/2 tsp hahaha

Registered Member at
Member since:
Mar 20, 2013

REVIEW: 5 star recipe rating
Ive reviewed this previously, and still love this recipe. I always roast the eggplant in lieu of deep frying it, and usually double the batch of spicy sauce. Made it tonight with organic eggplant from my CSA, and added brown rice. Quick, easy, and healthy.

Guest at

REVIEW: 5 star recipe rating
Yummy! Easy to make and tastes just like PFC!! Definirely making this again!

Registered Member at
Member since:
Mar 20, 2013

REVIEW: 5 star recipe rating
The first time I tried this I didn't have bean paste and it was still great. Then I went to my local international market and found Koon Chun sauce factory Ground Bean Sauce. It was only $3 or $4 bucks for about 12 oz, and the recipe calls for just a touch. Any type of ground bean paste or sauce should work. Try this, you will not be disappointed.

Registered Member at
Member since:
Nov 9, 2002


Is there another name that bean sauce goes under? I found black been garlic sauce - is that the same? I really want to try this!

Registered Member at
Member since:
Aug 26, 2013

REVIEW: 5 star recipe rating
I loved this simple recipe! Though I made enough for two, I ate it all myself because it tasted SO GOOD! Will definitely make this again!!

Registered Member at
Member since:
Mar 20, 2013

REVIEW: 5 star recipe rating
This was a very easy dish to create, and tasted fabulous. I didn't have the bean paste, but had all the other ingredients and couldn't even tell it was missing. Relatively quick preparation; looks and tastes just as lovely as I remember from my visits to the restaurant. For the sake of health/calories, I will try this next time by roasting the eggplant rather than frying, and see if it will still suit my tastes. Thanks for posting this recipe, it's wonderful!

Guest at


I couldn't eat this. It looked good, but it didn't taste balanced and seemed very heavy on the soy sauce. I wonder if letting the sauce mellow for a few hours or overnight might help?

Guest at

REVIEW: 5 star recipe rating
Tasted just like the restaurant version, thanks for sharing!! It was so yummy!!!

Guest at

REVIEW: 4 star recipe rating
This recipe works quite well if you seek out quality Asian ingredients. You cannot substitute and get the same flavor, I've tried. But finally armed with the correct ingredients, it's a winner tonight! Tastes just like PF Chang's. Thanks!

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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