🫙 From the Spice Rack

p.f. chang's stir-fried spicy eggplant

Name: p.f. chang's stir-fried spicy eggplant
Ingredients: 1 pound eggplant, peeled, cut into 1-inch dice; 1 teaspoon garlic; 1 tablespoon cornstarch mixed with 2 tablespoons water to make a paste; 2 tablespoon vegetarian oyster sauce (or substitute oyster sauce); 2 tablespoon lite soy sauce; 2 tablespoon water; 1 tablespoon white vinegar; 1 tablespoon granulated sugar

P.F. Chang's Stir-Fried Spicy Eggplant Submitted to Recipe Goldmine by Kamela Rubio-Raffin 5/4/03 Source: P.F. Chang's website Serves 1 as entrée, 2 as a side 1 pound eggplant, pee...

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Ingredients8 items

Ingredients

1poundeggplant, peeled, cut into 1-inch dice
1teaspoongarlic
1tablespooncornstarch mixed with 2 tablespoons water to make a paste
2tablespoonvegetarian oyster sauce (or substitute oyster sauce)
2tablespoonlite soy sauce
2tablespoonwater
1tablespoonwhite vinegar
1tablespoongranulated sugar

Directions

1
Chang's Stir-Fried Spicy Eggplant Submitted to Recipe Goldmine by Kamela Rubio-Raffin 5/4/03 Source: P.F
2
Chang's website Serves 1 as entrée, 2 as a side 1 pound eggplant, peeled, cut into 1-inch dice 1 teaspoon garlic 1 tablespoon cornstarch mix
3
In a wok, deep-fry eggplant at 350 degrees F for 1 minute
4
Remove eggplant and drain on paper towels
5
Meanwhile remove all but 1/2 teaspoon of oil from wok
6
On high heat, stir-fry garlic for 5 seconds then add Spicy Sauce
7
Reduce heat and let sauce simmer 20 seconds
8
Add eggplant and simmer for another 10 seconds

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