There are many dishes that I enjoy from their menu, one of them being the stir-fried eggplant. Fortunately, for me, there are many other people out there who love the same dish and have posted various recipes so that I don't have to actually pull out my lab kit and do some concocting.
Here is my favorite from Sowmaya's cookbook...Stir-Fried Eggplant a la P.F. Chang's China Bistro
Ingredients:
1 large eggplant (about 1 lb.)
1 tsp. garlic
1 tbsp. cornstarch mixed with 2 tbsp. water to make a paste
Canola oil for deep-frying
Spicy sauce:
2 tbsp. vegetarian oyster sauce (or substitute oyster sauce)
2 tbsp.
Lite soy sauce
2 tbsp. water
1 tbsp. white vinegar
1 tbsp. granulated sugar
1 tsp. chili paste
½ tsp. ground bean sauce
½ tsp. sesame oil
How to bring it all together:
Combine all Spicy Sauce ingredients and mix well.
Deep-fry eggplant at 350°F for 1 minute. Remove eggplant and drain on paper towels.
Meanwhile remove all but ½ tsp. of oil from pan. 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.
I served this dish with a chicken fried-rice. I added cooked diced chicken to the basic recipe which can be found here at: http://themarvelousmomcircus.blogspot.com/2012/02/easy-fried-rice.html
It was a nice combo!
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