P F Changs Stir Fried Spicy Eggplant Reduced Calorie Food

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

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

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)

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.

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

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