P.F. Chang's Spicy Eggplant Stir-Fry
Created by jordash on August 28, 2014
- Servings: 2
- Prep Time: 20m
- Cook Time: 7m
- Recipe #14058
Ingredients
- 1 pound eggplant, peeled, cut into 1-inch dice
- 1 teaspoon fresh minced garlic
- 1 tablespoon cornstarch (mixed with 2 tablespoons cold water, to make a paste)
- Canola oil, for deep-frying
- SPICY SAUCE
- 2 tablespoons oyster sauce
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons water
- 1 tablespoon white vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon Sambal Oleck (chili paste)
- 1/2 teaspoon ground bean sauce (Koon Chun preferred)
- 1/2 teaspoon oil (sesame oil)
How to Make
-
Step 1: Combine all Spicy Sauce ingredients and mix well.
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Step 2: In a wok, deep-fry eggplant at 350 degrees F for 1 minute. Remove eggplant and drain on paper towels.
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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.
Nutritional Facts
- 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