This is a copycat recipe for P F Chang’s Stir-Fried Spicy Eggplant (Chinese eggplant tossed in a spicy vegetarian sauce with chili paste and scallions).
Ingredients: [‘eggplant’, ‘garlic’, ‘cornstarch’, ‘vegetable oil’, ‘vegetarian oyster sauce’, ‘light soy sauce’, ‘water’, ‘white vinegar’, ‘granulated sugar’, ‘sambal oelek chili paste’, ‘ground bean sauce’, ‘sesame oil’]
Quantity of Ingredients: [“1 lb eggplant, peeled cut into 1-inch dice “,”1 teaspoon garlic, minced “,”1 tablespoon cornstarch, mixed with 2 tablespoons water to make a paste “,” vegetable oil, for deep-frying “,””,”2 tablespoons vegetarian oyster sauce”,”2 tablespoons light soy sauce”,”2 tablespoons water”,”1 tablespoon white vinegar”,”1 tablespoon granulated sugar”,”1 teaspoon sambal oelek chili paste”,”1/2 teaspoon ground bean sauce (recommend Koon Chun brand)”,”1/2 teaspoon sesame oil”]
Number of Servings: 1
Steps: [‘Combine all Spicy Sauce ingredients and mix well.’, ‘In a wok or large frying pan, 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 mix well. Simmer for another 10 seconds. Stir in cornstarch paste a little at a time until desired consistency. Serve immediately.’]