P.F. Chang’s Spicy Stir-Fried Eggplant Recipe



1 lb eggplant, peeled, cut into 1″ cubes

1 tbsp cornstarch mixed with 2 tbsp water to make a paste

Canola oil for deep-frying

spicy sauce:

2 tbsp vegetarian oyster sauce (or substitute oyster sauce)

2 tbsp soy sauce

2 tbsp water

1 tbsp white vinegar

1 tbsp sugar

1 tspn chili paste

½ tspn ground bean sauce

½ tspn sesame oil


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.

With ½ tspn of oil from wok heat it up.

On high heat, stir-fry garlic for 5 seconds then add Spicy Sauce.

Reduce heat 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.

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