Sizzle & Spice Chinese Eggplant Delight
Experience a burst of flavor with our Sizzle & Spice Chinese Eggplant Delight! This delicious stir-fried dish features tender Chinese eggplant, vibrant garlic, and a rich, spicy sauce that brings the essence of P F Chang's right into your kitchen. Tossed in a savory blend of vegetarian oyster sauce, soy sauce, and earthy sesame oil, this recipe is perfect for a quick lunch or a satisfying snack. Each bite delivers just the right level of heat from sambal oelek chili paste, while the silky texture of eggplant makes it a delightful vegetarian treat. Get ready to impress your taste buds with this easy-to-make, restaurant-style dish!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Eggplant
1 lb (peeled and cut into 1-inch dice)
Garlic
1 teaspoon (minced)
Cornstarch
1 tablespoon (mixed with 2 tablespoons water to make a paste)
Vegetable oil
For deep-frying (as needed)
Vegetarian oyster sauce
2 tablespoons
Light soy sauce
2 tablespoons
Water
2 tablespoons
White vinegar
1 tablespoon
Granulated sugar
1 tablespoon
Sambal oelek chili paste
1 teaspoon
Ground bean sauce
1/2 teaspoon (recommended Koon Chun brand)
Sesame oil
1/2 teaspoon
Instructions
1
In a small bowl, whisk together the vegetarian oyster sauce, light soy sauce, water, white vinegar, granulated sugar, sambal oelek chili paste, ground bean sauce, and sesame oil to create a flavorful Spicy Sauce. Set aside.
2
In a wok or large frying pan, heat vegetable oil over medium-high heat until it reaches 350°F (175°C). Carefully add the diced eggplant to the hot oil and deep-fry for about 1 minute, or until lightly golden. Remove the eggplant with a slotted spoon and drain on paper towels to remove excess oil.
3
Remove all but 1/2 teaspoon of oil from the wok, keeping the residual oil for flavor. Return the wok to high heat and add the minced garlic, stirring for about 5 seconds until fragrant.
4
Pour in the prepared Spicy Sauce and reduce the heat slightly. Allow the sauce to simmer for approximately 20 seconds to meld the flavors.
5
Gently add the fried eggplant back into the wok, tossing to coat each piece evenly with the sauce. Simmer for an additional 10 seconds.
6
Gradually stir in the cornstarch paste, a little at a time, until the sauce reaches your desired thickness. Once the eggplant is well covered and the sauce is shiny, remove from heat.
7
Serve immediately, garnished with sliced scallions if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Sizzle & Spice Chinese Eggplant Delight?
It is a stir-fried dish featuring tender Chinese eggplant and a rich, spicy sauce that replicates restaurant-style flavors like those from PF Chang's.
Is this eggplant recipe vegetarian?
Yes, this recipe is a vegetarian treat that uses vegetarian oyster sauce and vegetable-based ingredients.
What type of eggplant should I use?
The recipe calls for 1 lb of Chinese eggplant, peeled and cut into 1-inch dice.
What ingredients are in the Spicy Sauce?
The sauce consists of vegetarian oyster sauce, light soy sauce, water, white vinegar, granulated sugar, sambal oelek chili paste, ground bean sauce, and sesame oil.
How hot should the oil be for frying the eggplant?
The vegetable oil should reach a temperature of 350°F (175°C) before you add the eggplant.
How long do I need to deep-fry the eggplant?
Deep-fry the diced eggplant for approximately 1 minute, or until it is lightly golden.
How do I remove excess oil from the fried eggplant?
Use a slotted spoon to remove the eggplant from the wok and drain it on paper towels.
How much garlic is needed for this recipe?
The recipe requires 1 teaspoon of minced garlic.
How long should I sauté the garlic?
Stir the minced garlic in the hot wok for about 5 seconds until it becomes fragrant.
What is the purpose of the cornstarch paste?
The cornstarch paste is used to thicken the sauce until it reaches your desired consistency and becomes shiny.
How do I make the cornstarch paste?
Mix 1 tablespoon of cornstarch with 2 tablespoons of water to create the paste.
What gives the dish its spicy heat?
The heat comes from 1 teaspoon of sambal oelek chili paste added to the sauce.
Which brand of ground bean sauce is recommended?
The recipe recommends using the Koon Chun brand for the ground bean sauce.
What is the texture of the finished eggplant?
The eggplant has a silky and tender texture after being deep-fried and simmered in the sauce.
Can I serve this as a snack?
Yes, this dish is versatile and can be served as a satisfying snack or a quick lunch.
How much soy sauce is used in the recipe?
The recipe uses 2 tablespoons of light soy sauce.
Does the recipe contain sugar?
Yes, it contains 1 tablespoon of granulated sugar to balance the savory and spicy flavors.
How much oil should stay in the wok for the garlic?
Remove all but 1/2 teaspoon of oil from the wok before sautéing the garlic.
What kind of vinegar is required?
The recipe calls for 1 tablespoon of white vinegar.
How long should the sauce simmer before adding the eggplant?
Allow the Spicy Sauce to simmer for approximately 20 seconds to meld the flavors together.
How long do I cook the eggplant once it is back in the wok?
Toss the eggplant to coat it and simmer for an additional 10 seconds before thickening.
What is the best way to add the cornstarch paste?
Stir in the cornstarch paste gradually, a little at a time, until the sauce reaches the right thickness.
What should I garnish the dish with?
You can garnish the finished dish with sliced scallions if desired.
How many total ingredients are in this recipe?
There are 12 ingredients required to make this dish.
Is sesame oil included in the sauce?
Yes, 1/2 teaspoon of sesame oil is added to provide an earthy flavor.
Can I use regular oyster sauce?
The recipe specifically lists vegetarian oyster sauce to keep the dish vegetarian-friendly.
How much water is added to the sauce mixture?
2 tablespoons of water are whisked into the Spicy Sauce.
Should the eggplant be peeled?
Yes, the eggplant should be peeled before being cut into 1-inch dice.
Is this a copycat recipe?
Yes, it is considered a copycat recipe of the Chinese eggplant dish from PF Chang's.
Should I serve this dish immediately?
Yes, for the best texture and flavor, serve the eggplant immediately after the sauce is shiny and the dish is hot.