P. F. Chang's Stir-Fried Spicy Eggplant
Serves 1 as entrée, 2 as a side
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
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
Combine all Spicy Sauce ingredients and mix well.
In a wok, 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 simmer for another 10 seconds. Stir in cornstarch
paste a little at a time until desired consistency. Serve immediately.