P F Chang's Stir-Fried Spicy Eggplant


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


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.


Fat: 3.2
Calories: 237
Saturated Fat: 0.5
Sodium: 2023
Fiber: 15.8
Sugar: 23.9
Carbohydrate: 48.9
Cholesterol: 0
Protein: 8.6