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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.
serves/makes:
ready in:
under 30 minutes
16 reviews
5 comments
ingredients
Sauce
2 tablespoons vegetarian oyster sauce (or regular oyster sauce)
2 tablespoons lite soy sauce
2 tablespoons water
1 tablespoon white vinegar
1 tablespoon granulated sugar
1 teaspoon chili paste (sambal oelek preferred)
1/2 teaspoon ground bean sauce (can substitute hoisin sauce)
1/2 teaspoon sesame oil
Eggplant
canola oil, for deep-frying
1 pound eggplant, peeled, cut into 1-inch dice
1 teaspoon garlic, minced
1 tablespoon cornstarch
2 tablespoons water
directions
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
recipe tips
Prep all ingredients before starting to cook, as the cooking process is fast.
Drain the fried eggplant on a wire rack instead of paper towels for a crispier texture.
Add a sprinkle of toasted sesame seeds and green onions for garnish.
Adjust the amount of sugar and vinegar to balance the sweetness and tartness.
For a healthier version, stir-fry the eggplant in a non-stick pan with minimal oil.
Try adding other vegetables like bell peppers or onions for variety.
Make sure the oil is at the correct temperature before adding the eggplant to keep it from absorbing too much oil and becoming greasy.
Stir the sauce before adding to the wok to make sure the cornstarch is well mixed as the ingredients will settle while it sits.
Serve immediately after cooking to enjoy the dish at its best.
Consider doubling the sauce if you prefer more sauce in your dish.
common recipe questions
Can I use a different type of eggplant for this recipe?
Yes, any variety of eggplant works well, though the cooking time may vary slightly.
What can I use instead of oyster sauce for a vegetarian version?
You can use a vegetarian oyster sauce made from mushrooms.
Is there a substitute for sesame oil?
A neutral oil like vegetable oil can be used, but it will lack the distinct sesame flavor.
Can I make this dish less spicy?
Reduce or omit the chili paste to adjust the spice level.
What is the purpose of cornstarch in this recipe?
Cornstarch is used to thicken the sauce and give it a glossy appearance.
How do I know when the eggplant is cooked?
The eggplant should be tender but not mushy and golden brown in color.
Is it possible to bake the eggplant instead of frying?
Yes, you can bake the eggplant on a parchment lined baking sheet at 400 degrees F until tender, though the texture will be different.
Can I use a different type of vinegar instead of white vinegar?
Yes, rice vinegar or apple cider vinegar are suitable substitutes.
What's the best way to serve this dish?
Serve hot, ideally over rice or with steamed vegetables.
How do I store and reheat leftovers?
This dish doesn't really reheat well. You can store it in the refrigerator in an airtight container for up to 1 day and reheat in a skillet or in the microwave, but the eggplant will be more mushy.
Can I freeze this dish?
No, it definitely does not freeze well.
Can I make this ahead of time?
You can make the sauce and store that in the refrigerator in an airtight container for up to 1 week (mix well before using). Then just prepare the eggplant and proceed with the recipe.
nutrition data
117 calories, 2 grams fat, 24 grams carbohydrates, 3 grams protein per serving. This recipe is low in fat.
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reviews & comments
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Julie K. REVIEW:
August 22, 2020This was spot on the for flavor and texture! My family loved it and I will definitely make it again and again! The BEST part is that is was not greasy like the restaurant version can be. I like the ground chicken version of this recipe and added 1 - 13.5 ounce chicken breast for double the recipe (4 Servings). I cut the chicken into medium size pieces and then pulsed it in the food processor to give it a ground texture. I also Added 1 more portion of the sauce ingredients to make sure there was enough liquid to the dish. I was plenty, next time i will only add 1/2 of the amount as we did not eat it with rice. If you are eating it with rice the measurement would have been perfect. I added the chicken to the hot wok and cooked it until I could no longer see pink. I then followed the recipe at where you added the garlic. Turned out great! Thank you for this recipe.
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TinaB REVIEW:
February 25, 2020Fantastic! I didnât have oyster sauce and the sauce still came out sooo good. Perfect recipe - thank you!!! :)
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Suzanne Winfrey REVIEW:
September 23, 2019Yes indeed!! The eggplant dish (with added shrimp) is exclusively what I order at PF Chang.
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Guest Foodie REVIEW:
June 4, 2018This was delicious!!
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Meldenver May 15, 2018
Yay!! I loved this dish at P.F. changâs And Iâm so excited to be able to make it at home! Plus I can spice it up to my own personal level now
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bethy April 12, 2018
how do you do the ground chicken part of this menu item?
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CDKitchen Staff Reply:
There is no chicken in this recipe. This is a popular vegetarian dish at PF Chang's
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Guest Foodie REVIEW:
April 6, 2018Awesome recipe! I do agree with other suggestions to steam the eggplant first instead of frying in oil. I mixed both chinese eggplant and regular eggplant... and I think the chinese eggplant provides the best texture and flavor. I agree that the sauce should be doubled. I made rice noodles with it and the extra sauce added a nice touch to the noodles. Beware of black bean sauces. I prefer to go to Asian stores for the most authentic products. I bought 2 black bean sauces at the advice of the asian store owner. The fermented black beans were way too strong. I tossed my 1st attempt using the fermented black beans. I would go with the more mild mainstream grocery store black bean paste. I really tried to follow this as written so I could provide an objective review. I can't say how it would be with the extra oil in the eggplant, but with steaming the eggplant...I really love this recipe. Definitely worth trying and discovering your own tweeks.
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Purp March 1, 2017
I went to P.f changs and tried the eggplant and i am in love i just left the market buying all of these ingredients lets see if its as good cant wait to get cooking
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Guest Foodie REVIEW:
May 20, 2016This recipe is awesome. I have tried a couple other eggplant recipes and my husband wont eat them but he loved this one. I took the suggestions from a couple earlier comments and steamed the eggplant so I would not need as much oil to cook it and doubled the sauce. This recipe is a keeper.
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Guest Foodie REVIEW:
April 28, 2015Awesome recipe! I made some changes though: I sliced the eggplant and soaked in some warm salt water for about 30 minutes...this keeps the purple color. Then drained and steamed for 5 minutes (until soft) in several batches. This greatly reduces the oil content! Then I stir-fried with garlic (a bit more) and a few slices fresh gingerrroot, sliced green onions (the whites I chopped small and added with the ginger and garlic, then the green stems I halved lengthwise, then cut into 1" lengths. and added this near end.I did use the Amoy vegetarian oyster sauce but I increased the sugar to 1 1/2 T. I did not have Koon Chun ground bean sauce or samba olek but I used prob. 1 1/2 t. Pixian Douban jiang (Szechwan broad bean sauce). I thickened at the end of stir-fry with a cornstarch-slurry mixture.Excellent flavor! Will make again. I might try subbing out the oyster sauce for hoisin sauce next time, just for fun.
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gigglygirl REVIEW:
November 6, 2014First time I tried this I followed the recipe exactly and found the eggplant really absorbed a lot of grease that just wouldn't really drain all the way off. I took @barkingkitty's recommendation of roasting it instead and that worked perfectly! I've never been to P. F. Chang's but I imagine if this tastes anything like what they serve it is a very popular item on their menu.
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scuba_girl REVIEW:
September 19, 2014I've nver been much of a eggplant fan but tried some off a friends plate at PFCHangs and LOVED it. Tried this recipe following it exactly and it tastes just like we had at the restaurant. I'm a new eggplant fan! The ingrdients were pretty easy for me to find too which was a plus. Of course now I have enough bean sauce to last a lifetime since this recipe only uses 1/2 tsp hahaha
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Barkingkitty REVIEW:
August 18, 2014Ive reviewed this previously, and still love this recipe. I always roast the eggplant in lieu of deep frying it, and usually double the batch of spicy sauce. Made it tonight with organic eggplant from my CSA, and added brown rice. Quick, easy, and healthy.
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val REVIEW:
April 8, 2014Yummy! Easy to make and tastes just like PFC!! Definirely making this again!
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Barkingkitty REVIEW:
November 7, 2013The first time I tried this I didn't have bean paste and it was still great. Then I went to my local international market and found Koon Chun sauce factory Ground Bean Sauce. It was only $3 or $4 bucks for about 12 oz, and the recipe calls for just a touch. Any type of ground bean paste or sauce should work. Try this, you will not be disappointed.
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swede117 October 28, 2013
Is there another name that bean sauce goes under? I found black been garlic sauce - is that the same? I really want to try this!
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rallidog REVIEW:
August 26, 2013I loved this simple recipe! Though I made enough for two, I ate it all myself because it tasted SO GOOD! Will definitely make this again!!
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Barkingkitty REVIEW:
March 20, 2013This was a very easy dish to create, and tasted fabulous. I didn't have the bean paste, but had all the other ingredients and couldn't even tell it was missing. Relatively quick preparation; looks and tastes just as lovely as I remember from my visits to the restaurant. For the sake of health/calories, I will try this next time by roasting the eggplant rather than frying, and see if it will still suit my tastes. Thanks for posting this recipe, it's wonderful!
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Tiffany October 27, 2012
I couldn't eat this. It looked good, but it didn't taste balanced and seemed very heavy on the soy sauce. I wonder if letting the sauce mellow for a few hours or overnight might help?
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Sheila REVIEW:
August 10, 2012Tasted just like the restaurant version, thanks for sharing!! It was so yummy!!!
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susancol REVIEW:
June 27, 2010This recipe works quite well if you seek out quality Asian ingredients. You cannot substitute and get the same flavor, I've tried. But finally armed with the correct ingredients, it's a winner tonight! Tastes just like PF Chang's. Thanks!
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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