P F Changs Stir Fried Spicy Eggplant Recipes

P.F. CHANG'S STIR-FRIED SPICY EGGPLANT RECIPE - (3.9/5)

Provided by GadgetGirl

Number Of Ingredients 14

P.F. Chang's Stir-Fried Spicy Eggplant Recipe - (3.9/5) image

Steps:

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. 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 simmer for another 10 seconds. Stir in cornstarch paste a little at a time until desired consistency. Serve immediately.

Ingredients

1 pound eggplant, peeled, cut into 1-inch dice
1 teaspoon garlic
1 tablespoon cornstarch, mixed with
2 tablespoons water, to make a paste
canola oil, for deep-frying
Spicy Sauce
2 tablespoons vegetarian oyster sauce (or regular oyster sauce)
2 tablespoons lite soy sauce
2 tablespoons water
1 tablespoon white vinegar
1 tablespoon granulated sugar
1 teaspoon chili paste (Sambal Oleck preferred)
1/2 teaspoon ground bean sauce (Koon Chun preferred)
1/2 teaspoon sesame oil

P F CHANG'S STIR-FRIED SPICY EGGPLANT

This is a copycat recipe for P F Chang's Stir-Fried Spicy Eggplant (Chinese eggplant tossed in a spicy vegetarian sauce with chili paste and scallions).

Provided by Member 610488

Categories Lunch/Snacks

Time 25m

Yield 1-2 serving(s)

Number Of Ingredients 12

P F Chang's Stir-Fried Spicy Eggplant image

Steps:

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.

Ingredients

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

P. F. CHANG'S STIR-FRIED SPICY EGGPLANT (REDUCED CALORIE)

I found this recipe in the America's Most Wanted Recipes Without the Guilt. Cut the calories and keep the taste of your favorite restaurant dishes.

Provided by Crafty Lady 13

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

P. F. Chang's Stir-Fried Spicy Eggplant (Reduced Calorie) image

Steps:

Make the spicy sauce by whisking together the oyster sauce, soy sauce, water, vinegar, sugar substitute and sambal oelek chili paste. Set aside until ready to use.
Preheat the oven to 400°F.
Place the eggplant cubes on a baking sheet that has been sprayed with cooking spray. (I prefer to line the sheet with Reynolds non-stick foil.) Bake for about 20 minutes, until thoroughly cooked.
Melt the margarine in a large skillet or wok. Stir-fry the garlic and green onions until the garlic is soft. Add the sauce and let the mixture simmer for 2 minutes.
Add the eggplant cubes to the sauce. Simmer for a few more minutes. Mix the cornstarch with the water and stir into the skillet. Let the sauce simmer until thickened. Transfer to a platter and serve.

Nutrition Facts : Calories 68.4, Fat 0.8, SaturatedFat 0.1, Sodium 517, Carbohydrate 14.6, Fiber 4.2, Sugar 6.4, Protein 2

Ingredients

2 tablespoons oyster sauce
2 tablespoons reduced sodium soy sauce
2 tablespoons water
1 tablespoon white vinegar
3 (1/4 ounce) packets sugar substitute (Splenda, Truvia, etc.)
1 teaspoon sambal oelek chili paste
1/2 teaspoon ground bean sauce
1/2 teaspoon sesame oil
1 lb eggplant, peeled and cut into 1-inch cubes
1 tablespoon lowfat margarine
1 teaspoon minced garlic
2 green onions, sliced
1 tablespoon cornstarch
2 tablespoons water

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