Best 4 P F Changs Stir Fried Spicy Eggplant Recipes

Stir fried spicy eggplant is a delightful dish that incorporates the vibrant flavors of Chinese cuisine. With its tender eggplant slices, coated in a flavorful sauce and infused with a delightful blend of spices, this delectable dish is a true culinary sensation. Whether you're looking to recreate a restaurant-style meal at home or simply expand your culinary horizons, this article will guide you through the essential steps to prepare an authentic and irresistible p f changs stir fried spicy eggplant.

Here are our top 4 tried and tested recipes!

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

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

Provided by GadgetGirl

Number Of Ingredients 14

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

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.

COPYCAT P.F. CHANG'S STIR-FRIED SPICY EGGPLANT

Copycat P.F. Chang's Stir-Fried Spicy Eggplant image

If you don't think you're much of an eggplant fan, this recipe is here to change your mind. Wok-fried eggplant stirred with a spicy sesame chili sauce perfectly mimics P.F. Chang's popular dish.

Time 15m

Yield 2

Number Of Ingredients 15

Ingredients

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 oelek preferred)
1/2 teaspoon ground bean sauce (can substitute hoisin sauce)
1/2 teaspoon sesame oil
Eggplant
canola oil, for deep-frying
1 pound eggplant, peeled, cut into 1-inch dice
1 teaspoon garlic, minced
1 tablespoon cornstarch
2 tablespoons water

Steps:

Prepare the sauce by combining all the ingredients in a bowl and mixing well. Set aside while you prepare the rest of the recipe. Heat oil in a wok to 350 degrees F. Add the diced eggplant and cook, stirring lightly to ensure even cooking, for one minute. Remove the eggplant with a slotted spoon and set on paper toweling to drain. Remove all but about a teaspoon of oil from the wok. Turn the heat to high and add the garlic. Cook, stirring, for about 5 seconds then add the sauce. Let the sauce come to a simmer for 30 seconds. Add the eggplant back to the wok and cook for 10-15 seconds while stirring. Combine the cornstarch and water to make a smooth paste. Stir it into the eggplant mixture until it reaches the desired consistency. Serve hot. Recipe Source: PF Chang's

Nutrition Facts :

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

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

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

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

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

P F CHANG'S STIR-FRIED SPICY EGGPLANT

P F Chang's Stir-Fried Spicy Eggplant image

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

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

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.

Tips:

To ensure the best flavor and texture, choose fresh, firm eggplants that are free of blemishes. Look for eggplants that are heavy for their size, as this indicates a higher water content, resulting in a juicier dish.
Use a large wok or skillet to ensure even cooking and to prevent the eggplant from overcrowding. Overcrowding can cause the eggplant to steam rather than fry, resulting in a less flavorful dish.
Slice the eggplant into uniform pieces to ensure even cooking. If the pieces are too thick, they may not cook through properly, while if they are too thin, they may overcook and become mushy.
Marinate the eggplant in the cornstarch mixture for at least 15 minutes before frying. This will help to create a crispy coating and prevent the eggplant from absorbing too much oil.
When frying the eggplant, use a high heat and add enough oil to cover the bottom of the wok or skillet. This will help to create a crispy coating and prevent the eggplant from sticking.
Stir-fry the eggplant in batches to prevent overcrowding. Overcrowding can cause the eggplant to steam rather than fry, resulting in a less flavorful dish.
Cook the eggplant until it is tender and slightly browned. Overcooking can make the eggplant mushy and less flavorful.
Serve the eggplant immediately, garnished with green onions and sesame seeds for added flavor and visual appeal.

Conclusion:

P.F. Chang's Stir-Fried Spicy Eggplant is a delicious and easy-to-make dish that is perfect for a quick and flavorful meal. With its crispy coating, tender interior, and flavorful sauce, this dish is sure to be a hit with your family and friends. By following the tips and tricks outlined in this recipe, you can easily create a restaurant-quality dish in the comfort of your own home.