Vegetable: Stir-fried Spicy Eggplant

posted by blizlady 06-20-103 1:28 PM

P.F. Chang's Featured Recipe
Stir-fried Spicy Eggplant
Serves 1 as entrée, 2 as a side.

1 lb Eggplant, peeled, cut into 1 inch dice.
1 tsp Garlic
1Tb Cornstarch mixed with 2 Tb water to make a paste.
Canola Oil for deep-frying.

Spicy Sauce:
2 Tb Vegetarian Oyster Sauce (or substitute Oyster Sauce)
2 Tb Lite Soy Sauce
2 Tb Water
1 Tb White Vinegar
1 Tb Sugar
1 tsp Chili Paste (Sambal Oleck preferred)
1/2 tsp Ground Bean Sauce (Koon Chun preferred)
1/2 tsp Sesame Oil

Combine all Spicy Sauce ingredients and mix well.

In a wok, deep-fry eggplant at 350° for 1 min. Remove eggplant and drain on paper towels.

Meanwhile remove all but 1/2 tsp 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 till desired consistency. Serve immediately.

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