Pf Changs Stir Fried Spicy Eggplant Recipe 395

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COPYCAT P.F. CHANG'S STIR-FRIED SPICY EGGPLANT



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

If you don't think you're much of an eggplant fan, this recipe is here to change your mind. Wok-fried eggplant stirred with a spicy sesame chili sauce perfectly mimics P.F. Chang's popular dish.

Time 15m

Yield 2

Number Of Ingredients 15

Sauce
2 tablespoons vegetarian oyster sauce (or regular oyster sauce)
2 tablespoons lite soy sauce
2 tablespoons water
1 tablespoon white vinegar
1 tablespoon granulated sugar
1 teaspoon chili paste (sambal oelek preferred)
1/2 teaspoon ground bean sauce (can substitute hoisin sauce)
1/2 teaspoon sesame oil
Eggplant
canola oil, for deep-frying
1 pound eggplant, peeled, cut into 1-inch dice
1 teaspoon garlic, minced
1 tablespoon cornstarch
2 tablespoons water

Steps:

  • Prepare the sauce by combining all the ingredients in a bowl and mixing well. Set aside while you prepare the rest of the recipe. Heat oil in a wok to 350 degrees F. Add the diced eggplant and cook, stirring lightly to ensure even cooking, for one minute. Remove the eggplant with a slotted spoon and set on paper toweling to drain. Remove all but about a teaspoon of oil from the wok. Turn the heat to high and add the garlic. Cook, stirring, for about 5 seconds then add the sauce. Let the sauce come to a simmer for 30 seconds. Add the eggplant back to the wok and cook for 10-15 seconds while stirring. Combine the cornstarch and water to make a smooth paste. Stir it into the eggplant mixture until it reaches the desired consistency. Serve hot. Recipe Source: PF Chang's

Nutrition Facts :

P.F. CHANG'S STIR-FRIED SPICY EGGPLANT RECIPE - (3.9/5)



P.F. Chang's Stir-Fried Spicy Eggplant Recipe - (3.9/5) image

Provided by GadgetGirl

Number Of Ingredients 14

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
Spicy Sauce
2 tablespoons vegetarian oyster sauce (or regular 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

Steps:

  • 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 (REDUCED CALORIE)



P. F. Chang's Stir-Fried Spicy Eggplant (Reduced Calorie) image

I found this recipe in the America's Most Wanted Recipes Without the Guilt. Cut the calories and keep the taste of your favorite restaurant dishes.

Provided by Crafty Lady 13

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons oyster sauce
2 tablespoons reduced sodium soy sauce
2 tablespoons water
1 tablespoon white vinegar
3 (1/4 ounce) packets sugar substitute (Splenda, Truvia, etc.)
1 teaspoon sambal oelek chili paste
1/2 teaspoon ground bean sauce
1/2 teaspoon sesame oil
1 lb eggplant, peeled and cut into 1-inch cubes
1 tablespoon lowfat margarine
1 teaspoon minced garlic
2 green onions, sliced
1 tablespoon cornstarch
2 tablespoons water

Steps:

  • Make the spicy sauce by whisking together the oyster sauce, soy sauce, water, vinegar, sugar substitute and sambal oelek chili paste. Set aside until ready to use.
  • Preheat the oven to 400°F.
  • Place the eggplant cubes on a baking sheet that has been sprayed with cooking spray. (I prefer to line the sheet with Reynolds non-stick foil.) Bake for about 20 minutes, until thoroughly cooked.
  • Melt the margarine in a large skillet or wok. Stir-fry the garlic and green onions until the garlic is soft. Add the sauce and let the mixture simmer for 2 minutes.
  • Add the eggplant cubes to the sauce. Simmer for a few more minutes. Mix the cornstarch with the water and stir into the skillet. Let the sauce simmer until thickened. Transfer to a platter and serve.

Nutrition Facts : Calories 68.4, Fat 0.8, SaturatedFat 0.1, Sodium 517, Carbohydrate 14.6, Fiber 4.2, Sugar 6.4, Protein 2

P F CHANG'S STIR-FRIED SPICY EGGPLANT



P F Chang's Stir-Fried Spicy Eggplant image

This is a copycat recipe for P F Chang's Stir-Fried Spicy Eggplant (Chinese eggplant tossed in a spicy vegetarian sauce with chili paste and scallions).

Provided by Member 610488

Categories     Lunch/Snacks

Time 25m

Yield 1-2 serving(s)

Number Of Ingredients 12

1 lb eggplant, peeled cut into 1-inch dice
1 teaspoon garlic, minced
1 tablespoon cornstarch, mixed with 2 tablespoons water to make a paste
vegetable oil, for deep-frying
2 tablespoons vegetarian oyster sauce
2 tablespoons light soy sauce
2 tablespoons water
1 tablespoon white vinegar
1 tablespoon granulated sugar
1 teaspoon sambal oelek chili paste
1/2 teaspoon ground bean sauce (recommend Koon Chun brand)
1/2 teaspoon sesame oil

Steps:

  • Combine all Spicy Sauce ingredients and mix well.
  • In a wok or large frying pan, 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 mix well. Simmer for another 10 seconds. Stir in cornstarch paste a little at a time until desired consistency. Serve immediately.

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