P F Chang's Stir Fried Spicy Eggplant
Savor the bold, umami-packed flavors of P. F. Chang's Stir Fried Spicy Eggplant, a restaurant-inspired dish that's easy to recreate at home. This fiery, tangy, and sweet recipe highlights tender Chinese eggplants stir-fried to perfection and coated in a luscious sauce made from soy sauce, hoisin, and chili garlic sauce, with a touch of fresh ginger and garlic for an aromatic kick. Balanced with hints of rice vinegar and sesame oil, this dish is a symphony of Asian flavors that pairs beautifully with steamed rice or noodles. Ready in under 40 minutes, it’s an ideal choice for a quick weeknight dinner or an impressive vegetarian side dish. Perfect for lovers of spicy, saucy, and satisfying meals!
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Ingredients
- 2 medium (about 1 pound total) Chinese eggplant
- 2 tablespoons Vegetable oil
- 4 cloves, minced Garlic
- 1 tablespoon, minced Fresh ginger
- 3 tablespoons Soy sauce
- 2 tablespoons Hoisin sauce
- 1 tablespoon Oyster sauce
- 1 tablespoon Chili garlic sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Sugar
- 1 teaspoon Cornstarch
- 3 tablespoons Water
- 2 stalks, chopped Green onions
- 1 teaspoon Sesame oil
Directions
Step 1
Cut the Chinese eggplants into 2-inch-long pieces, then quarter each piece lengthwise. Set aside.
Step 2
In a small bowl, mix the soy sauce, hoisin sauce, oyster sauce, chili garlic sauce, rice vinegar, sugar, cornstarch, and water. Stir until well combined and set aside.
Step 3
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the eggplant and cook for 5–7 minutes, stirring often, until the eggplant pieces are tender and slightly browned. Remove the eggplant from the pan and set aside.
Step 4
In the same skillet or wok, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and ginger, and cook for 30 seconds, stirring constantly to prevent burning.
Step 5
Pour the prepared sauce mixture into the skillet and bring to a simmer while stirring. The sauce will thicken slightly.
Step 6
Return the cooked eggplant to the skillet and toss to coat all the pieces evenly in the sauce.
Step 7
Cook for an additional 2–3 minutes, allowing the eggplant to absorb the flavors.
Step 8
Remove from heat, stir in the sesame oil, and garnish with chopped green onions.
Step 9
Serve hot as a side dish or over steamed rice for a complete meal.
Nutrition Facts
| Serving size | (1175.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 753.5 |
| Total Fat 43.9g | 0% |
| Saturated Fat 6.3g | 0% |
| Polyunsaturated Fat 23.3g | |
| Cholesterol 1.0mg | 0% |
| Sodium 2935.6mg | 0% |
| Total Carbohydrate 89.1g | 0% |
| Dietary Fiber 30.2g | 0% |
| Total Sugars 46.8g | |
| Protein 16.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 158.5mg | 0% |
| Iron 3.6mg | 0% |
| Potassium 2470.6mg | 0% |
Source of Calories