Ingredients for P F Chang's Stir Fried Spicy Eggplant
- Eggplant
- 2 cloves garlic, minced
- 1 teaspoon cornstarch + 1/2 teaspoon cornstarch (for thickening, if needed)
- Vegetable Oil
- Vegetarian Oyster Sauce
- Light Soy Sauce
- Water
- White Vinegar
- Granulated Sugar
- Sambal Oelek Chili Paste
- Ground Bean Sauce
- 1 tablespoon sesame oil
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How to Make P F Chang's Stir Fried Spicy Eggplant
- **Prepare the Spicy Sauce:** In a small bowl, whisk together 2 tablespoons chili paste, 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon brown sugar, 1 tablespoon sesame oil, 1 teaspoon cornstarch, and 1/2 teaspoon grated ginger.
- **Fry the Eggplant:** Heat about 1 inch of vegetable oil in a wok or large skillet to 350°F (175°C). Cut 2 medium-sized Chinese eggplants into 1-inch thick slices. Fry eggplant in batches for about 1 minute per batch, until lightly golden. Remove and drain on paper towels.
- **Stir-fry Aromatics:** Remove all but 1 tablespoon of oil from the wok. Add 2 minced cloves of garlic and stir-fry for 5 seconds until fragrant.
- **Simmer the Sauce:** Add the prepared spicy sauce to the wok. Reduce heat to medium-low and simmer for 20 seconds, allowing the sauce to thicken slightly.
- **Combine and Finish:** Add the fried eggplant to the wok and toss gently to coat in the sauce. Simmer for another 10 seconds.
- **Thicken (Optional):** If needed, whisk 1/2 teaspoon of cornstarch with 1 tablespoon of water to create a slurry. Add a little at a time to the sauce until you reach your desired consistency.
- **Garnish and Serve:** Garnish with 2 tablespoons of chopped scallions. Serve immediately over steamed rice.
Nutrition Information (Approximate per serving)
Sodium
84 g
Sugar
95g
Fat
2g
Carbs
16g
