P.F. Chang's China Bistro
Stir-Fried Spicy Eggplant

No Photo



  • 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 substitute 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


  1. Combine all Spicy Sauce ingredients and mix well.
  2. In a wok, deep-fry eggplant at 350 degrees F for 1 minute.
  3. Remove eggplant and drain on paper towels.
  4. 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.
  5. Stir in cornstarch paste a little at a time until desired consistency. Serve immediately.

Serves 1 as entree, 2 as a side

Submitted to Recipe Goldmine by Kamela Rubio-Raffin 5/4/03.

Source: P.F. Chang's website