P.F. Chang's China Bistro
Stir-Fried Spicy Eggplant

Yield: 1 entree or 2 side dish servings

Ingredients

Eggplant

• 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

Instructions

1. Combine all Spicy Sauce ingredients and mix well.
2. In a wok, deep-fry eggplant at 350 degrees F for 1 minute.
3. Remove eggplant and drain on paper towels.
4. 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.
5. Stir in cornstarch paste a little at a time until desired consistency. Serve immediately.

Attribution

Submitted to Recipe Goldmine by Kamela Rubio-Raffin 5/4/03.

Source: P.F. Chang's website