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home > recipes > vegetables > p.f. chang's stir-fried spicy eggplant
from US 1 pound eggplant, peeled, cut into 1-inch dice 1 teaspoon garlic, minced 1 tablespoon cornstarch mixed with 2 tablespoons water to make a paste Canola oil for deep-frying Spicy Sauce: 2 tablespoons oyster sauce 2 tablespoons soy sauce 2 tablespoons water 1 tablespoon white vinegar 1 tablespoon granulated sugar 1 teaspoon chili paste 1/2 teaspoon ground bean sauce 1/2 teaspoon sesame oil Copycat recipe: Combine all Spicy Sauce ingredients and mix well. In a wok, deep-fry eggplant at 350 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.

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


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keyword: chang's
keyword: fried
keyword: spicy
keyword: eggplant
ethnicity: chinese
recipes for vegetables
recipes by butterflydog
Email Address:
(posted March 24, 2013)

from US

1 pound
eggplant, peeled, cut into 1-inch dice
1 teaspoon
garlic, minced
1 tablespoon
cornstarch mixed with 2 tablespoons water to make a paste
Canola oil for deep-frying

Spicy Sauce:
2 tablespoons
oyster sauce
2 tablespoons
soy
sauce
2 tablespoons water
1 tablespoon white
vinegar
1 tablespoon
granulated
sugar
1 teaspoon
chili paste
1/2 teaspoon ground bean
sauce
1/2 teaspoon
sesame oil

Copycat recipe:
Combine all Spicy Sauce ingredients and mix well. In a wok,
deep-fry eggplant at 350 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.



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