Pf Changs Stir Fried Spicy Eggplant Recipe 395 Food

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

CRISPY SZECHUAN-STYLE EGGPLANT AND TOFU

Steps:

• In a shallow dish, combine 2/3 cup of the cornstarch, the salt and pepper. Toss the eggplant pieces in the cornstarch mixture to coat, shaking off the excess; set aside. Repeat the process with the tofu.
• Heat 1/2 inch of the peanut oil in a large, deep, straight-sided skillet over medium heat until it shimmers. Working in batches, cook the eggplant first, tossing gently until golden brown, about 3 minutes on each side. Transfer to a paper-towel-lined plate to drain. Repeat with the remaining eggplant and the tofu.
• In a small bowl, whisk together the chicken stock, soy sauce, vinegar, sugar, lime juice and remaining 2 teaspoons cornstarch.
• Carefully drain the oil from the skillet, and wipe out any residue using paper towels held with tongs. Add 1 tablespoon of peanut oil to the skillet and heat it over medium heat. Add the ginger, about 1 teaspoon of the minced chiles (or to taste) and the garlic. Cook, stirring, until just fragrant, about 30 seconds; pour in the chicken stock mixture and bring it to a simmer. Simmer until slightly thickened, 2 to 3 minutes.
• Add the cooked eggplant and tofu to the skillet and toss gently to combine. Stir in the sesame oil and remove from the heat. Serve immediately over rice and garnished with the remaining minced chiles if desired and chopped cilantro.

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 (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.

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.