P.F. Chang’s China Bistro Stir-fried Spicy Eggplant
1 lb eggplant, peeled, cut into 1" dice
1 tspn garlic
1 tbsp cornstarch mixed with 2 tbsp water to make a paste
Canola oil for deep-frying
For spicy sauce :
2 tbsp vegetarian oyster sauce (or substitute oyster sauce)
2 tbsp Lite soy sauce
2 tbsp water
1 tbsp white vinegar
1 tbsp granulated sugar
1 tspn chili paste
½ tspn ground bean sauce
½ tspn sesame oil
Combine all Spicy Sauce ingredients and mix well.
In a wok, deep-fry eggplant at 350°F for 1 minute. Remove eggplant and drain on paper towels.
Meanwhile remove all but ½ tspn 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.