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Friday, April 29, 2016

P.F. Chang's Spicy Eggplant

How to make P.F. Chang's Spicy Eggplant Recipe -  This stir-fry recipe gives the eggplant a unique flavor with the addition of a fiery sauce added to the mix .


1 pound peeled eggplant
1 tablespoon cornstarch
4 tablespoons water, divided
2 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon white vinegar
1 tablespoon sugar
1 teaspoon chili paste
½ teaspoon ground bean sauce
½ teaspoon sesame oil
Vegetable oil, for frying
1 teaspoon minced garlic

Cut the eggplant into 1" cubes.

In a small bowl, combine the cornstarch and 2 tablespoons water to make a paste. Set aside.

In another bowl, combine oyster sauce, soy sauce, vinegar, sugar, chili paste, bean sauce, sesame oil, and 2 tablespoons water. Mix well.

In a wok, add 1 tablespoon of vegetable oil and fry eggplant for 1 minute. Remove and drain on paper towels.

On high heat, stir-fry garlic for 5 seconds, then add the spicy sauce. Reduce the heat and let sauce simmer 20 seconds. Add the eggplant and simmer for another 10 seconds.

Stir in the cornstarch paste a little at a time until you get the consistency of peanut butter.
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