Guest guest Posted February 3, 2010 Report Share Posted February 3, 2010 P.f. Chang's Stir-fried Spicy Eggplant 1 pound eggplant - peeled and 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. Serves 1 as entrée, 2 as a side Source: " P.F. Chang's website Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.