Best 4 P F Changs Stir Fried Spicy Eggplant Reduced Calorie Recipes
Are you ready to embark on a culinary adventure and tantalize your taste buds with the delectable flavors of P.F. Chang's Stir-Fried Spicy Eggplant, now with a reduced-calorie twist? This dish is a symphony of textures and flavors that will leave you craving for more. The succulent eggplant, perfectly seared and infused with a spicy kick, takes center stage, complemented by a medley of colorful bell peppers and aromatic ginger. The secret lies in the carefully crafted sauce, a perfect balance of heat and sweetness, that coats each morsel with an irresistible glaze. So, let's dive into the world of flavors and explore this healthier version of P.F. Chang's Stir-Fried Spicy Eggplant.
Check out the recipes below so you can choose the best recipe for yourself!
P.F. CHANG'S STIR-FRIED SPICY EGGPLANT RECIPE - (3.9/5)
Provided by GadgetGirl
Number Of Ingredients 14
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.
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
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.
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
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
COPYCAT P.F. CHANG'S STIR-FRIED SPICY EGGPLANT
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
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 :
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
- Don't be afraid to experiment. There are many different ways to make eggplant stir-fry. Try different combinations of ingredients and flavors until you find one that you love.
- Cook the eggplant properly. Eggplant can be tough if it's not cooked properly. Be sure to cook it until it's tender but still has a slight bite to it.
- Use a good quality sauce. The sauce is what really brings the dish together. Be sure to use a sauce that you enjoy the flavor of.
- Serve the dish hot. Eggplant stir-fry is best served hot and fresh. If you have leftovers, you can reheat them in the microwave or on the stovetop.
Conclusion:
Eggplant stir-fry is a healthy and delicious dish that is perfect for a quick and easy weeknight meal. It's also a great way to use up leftover eggplant. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying meal that the whole family will enjoy.
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