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P.F. Chang's Stir-Fried Spicy Eggplant
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Source: P.F. Chang's website
Serves 1 as entrĂˆe, 2 as a side | |
1 pound | eggplant, peeled, 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.
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