P.F. Chang’s Spicy Eggplant

This stir-fry recipe gives the eggplant a unique flavor with the addition of a fiery sauce added to the mix.

P.F. Chang’s Spicy Eggplant is a popular dish known for its bold flavors and satisfying texture. This vegetarian dish features tender eggplant cubes cooked in a spicy sauce that combines sweet, tangy, and savory flavors. The eggplant is lightly fried to achieve a crispy exterior while maintaining a soft and creamy interior.

The sauce for P.F. Chang’s Spicy Eggplant is the key to its distinctive taste. It is a harmonious blend of oyster sauce, soy sauce, white vinegar, sugar, chili paste, ground bean sauce, and sesame oil. This combination creates a complex and well-balanced flavor profile with a hint of heat from the chili paste.

To prepare the dish, the eggplant cubes are quickly fried until golden brown and then set aside to drain excess oil. Meanwhile, minced garlic is stir-fried in a hot wok or skillet to release its aromatic flavor. The prepared spicy sauce is added to the pan and simmered briefly to allow the flavors to meld together.

Next, the fried eggplant is reintroduced into the wok and coated with the spicy sauce. The dish is cooked for a short time, allowing the flavors to infuse into the eggplant. To achieve the desired consistency, a cornstarch paste is gradually added, thickening the sauce to a peanut butter-like texture.

P.F. Chang’s Spicy Eggplant is typically served hot, accompanied by steamed rice or noodles. The combination of the tender eggplant, spicy sauce, and aromatic garlic creates a mouthwatering and satisfying dish that is enjoyed by vegetarians and non-vegetarians alike.

Whether you are a fan of eggplant or looking to try a flavorful vegetarian dish, P.F. Chang’s Spicy Eggplant is a must-try option that will delight your taste buds with its enticing blend of spicy, sweet, and savory flavors.

SERVES: 4

INGREDIENTS:

• 1 pound peeled eggplant
• 1 tablespoon cornstarch
• 4 tablespoons water, divided
• 2 tablespoons oyster sauce
• 2 tablespoons soy sauce
• 1 tablespoon white vinegar
• 1 tablespoon sugar
• 1 teaspoon chili paste
• ½ teaspoon ground bean sauce
• ½ teaspoon sesame oil
• Vegetable oil, for frying
• 1 teaspoon minced garlic

INSTRUCTIONS:

1. Cut the eggplant into 1″ cubes.
2. In a small bowl, combine the cornstarch and 2 tablespoons of water to make a paste. Set it aside.
3. In another bowl, mix together the oyster sauce, soy sauce, white vinegar, sugar, chili paste, ground bean sauce, sesame oil, and 2 tablespoons of water. Stir until well combined.
4. In a wok or deep skillet, heat vegetable oil for frying. Add the eggplant cubes and fry for about 1 minute until they turn golden brown. Remove the fried eggplant and place it on paper towels to drain excess oil.
5. In the same wok, stir-fry the minced garlic over high heat for about 5 seconds.
6. Reduce the heat to medium-low and add the prepared spicy sauce to the wok. Let the sauce simmer for about 20 seconds.
7. Add the fried eggplant back into the wok and stir it with the sauce for another 10 seconds.
8. Gradually stir in the cornstarch paste, a little at a time, until the sauce reaches the desired thickness, similar to the consistency of peanut butter.
9. Serve the spicy eggplant dish hot, as a delicious and flavorful side dish or main course. Enjoy!