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


  • 1 lbs eggplant, peeled, cut into 1-inch dice
  • 1 tsp garlic
  • 1 Tbsp cornstarch mixed with 2 Tbsp water to make a paste
  • Canola oil for deep-frying

Spicy Sauce Ingredients:

  • 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 tsp chili paste (Sambal Oleck preferred)
  • 1/2 tsp ground bean sauce (Koon Chun preferred)
  • 1/2 tsp sesame oil


Combine all Spicy Sauce ingredients and mix well.

In a wok, deep-fry eggplant at 350°s; F for 1 minute. Remove eggplant and drain on paper towels.

Meanwhile remove all but 1/2 tsp 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.

Makes 4

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