P.F. Chang's Spicy Eggplant Stir-Fry
Recipe: #14058
August 28, 2014
Categories: Side Dishes, Eggplant, Copycat or Clone Recipes, Sunday Dinner, Wok/Stir-Fry, Gluten-Free, No Eggs, Non-Dairy, Vegetarian, Spicy, Vegetarian Dinner, more
"Quick, easy and very good! Just enough for 2 people"
Original is 2 servings
Ingredients
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- SPICY SAUCE
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Nutritional
- Serving Size: 1 (295 g)
- Calories 540.3
- Total Fat - 6.6 g
- Saturated Fat - 1.2 g
- Cholesterol - 1.1 mg
- Sodium - 1333.6 mg
- Total Carbohydrate - 114.1 g
- Dietary Fiber - 0.3 g
- Sugars - 7.1 g
- Protein - 5.2 g
- Calcium - 56.5 mg
- Iron - 2.3 mg
- Vitamin C - 92 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Combine all Spicy Sauce ingredients and mix well.
Step 2
In a wok, deep-fry eggplant at 350 degrees F for 1 minute. Remove eggplant and drain on paper towels.
Step 3
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.
Tips
No special items needed.
0 Reviews
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