Spicy Eggplant - America's Best Copycat Recipes

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Spicy Eggplant

P.F. Chang's China Bistro Copycat Recipe

Serves  4

1 lb. eggplant, peeled,
1 teaspoon minced garlic
1 tablespoon cornstarch
2 tablespoons water
oil for deep-frying

Spicy Sauce:
2 tablespoons oyster sauce
2 tablespoons soy sauce
2 tablespoons water
1 tablespoon white vinegar
1 tablespoon granulated sugar
1 teaspoon chili paste
1/2 teaspoon ground bean sauce
1/2 teaspoon sesame oil

Cut the eggplant into 1 inch cubes. Combine the cornstarch and water in a small bowl to make a paste.  Set aside. Combine all the spicy sauce ingredients in another bowl and mix well. In a wok, add 1 tablespoon of oil and fry eggplant for 1 minute. Remove eggplant and drain on paper towels.

On high heat, stir fry garlic for 5 seconds then add the spicy sauce. Reduce the heat and let sauce simmer 20 seconds. Add the eggplant and simmer for another 10 seconds. Stir in the cornstarch paste a little at a time until you get the desired consistency.
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