P.F. Chang's Stir-Fried Spicy Eggplant
P.F. Chang's Stir-Fried Spicy Eggplant is a popular dish known for its crispy eggplant coated in a savory, sweet, and spicy sauce.It's a great option for vegetarians and anyone who enjoys bold Asian flavors.Don't skip the corn starch slurry; it thickens the sauce nicely and makes the dish even more satisfying!I also recommend salting the eggplant before cooking to draw out excess moisture. We don't want soggy eggplant while frying!Add a few Thai chiles if you want an extra spice level, but it tastes great without it too.
Ingredients
- 12 cups Eggplant peeled, 1-inch dice
- Oil for frying
Spicy Sauce
- 1 tsp Wok Oil
- 2 cloves Garlic minced
Instructions
- Combine all ingredients for the spicy sauce in a bowl and mix well.
- Set aside until needed.
- Heat oil in a wok to 350 degrees Fahrenheit.
- Make sure the eggplant pieces are prepared as indicated.
- Deep-fry the diced eggplant in the oil for 1 minute.
- Remove the eggplant and drain excess oil on paper towels.
- Reduce the oil in the wok to 1/2 teaspoon.
- On high heat, stir-fry the minced garlic for about 5 seconds.
- Add the prepared spicy sauce to the wok with the garlic.
- Let it simmer for about 20 seconds before adding the eggplant back in.
- At this point, cook everything together for another 10 seconds, allowing the eggplant to absorb some of the sauce flavors.
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