P.f. Chang's Stir-fried Spicy Eggplant

[Guest guest]

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