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Copycat Restaurant Recipes -

P.F. Chang's China Bistro Stir-fried Spicy Eggplant recipe

Ingredients :

• 1 lb eggplant, peeled, cut into 1" dice
• 1 tspn garlic
• 1 tbsp cornstarch mixed with 2 tbsp water to make a paste
• Canola oil for deep-frying
  For spicy sauce :
• 2 tbsp vegetarian oyster sauce (or substitute oyster sauce)
• 2 tbsp Lite soy sauce
• 2 tbsp water
• 1 tbsp white vinegar
• 1 tbsp granulated sugar
• 1 tspn chili paste
• ½ tspn ground bean sauce
• ½ tspn sesame oil

Preparation & Cooking Instructions :

1. Combine all Spicy Sauce ingredients and mix well.
2. In a wok, deep-fry eggplant at 350°F for 1 minute. Remove eggplant and drain on paper towels.
3. Meanwhile remove all but ½ tspn 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.