P.F. Chang’s Stir-Fried Spicy Eggplant
Ingredients:
1 pound eggplant, peeled, cut into 1-inch dice
1 teaspoon garlic, minced
1 tablespoon cornstarch mixed with 2 tablespoons water to make a paste
Canola oil for deep-frying
Spicy Sauce:
2 tablespoons oyster sauce
2 tablespoons 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 350F 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.
B-man 