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–+ servings
p f chang eggplant
Mary Kelly

P F Chang Eggplant Recipe

Ah, eggplant! This vibrant vegetable often gets overshadowed by its peers like bell peppers and zucchini. But trust me, once you’ve tasted P.F. Chang's eggplant, it's hard to view it the same way again.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2
Course: Main Course
Cuisine: Chinese
Ingredients Equipment Method

Ingredients
  

  • 2 medium Chinese eggplants cut into bite-sized pieces
  • 3 stalks of scallions sliced
  • 1- inch piece fresh ginger grated
  • 4 garlic cloves finely minced
  • 4-6 small bird’s eye chiles finely chopped
  • 2 tablespoons peanut oil
  • Cornstarch slurry 2 tablespoons cornstarch + enough water to make a smooth paste
  • ¼ cup water or vegetable broth for extra flavor
  • 1 teaspoon rice vinegar
  • 1 teaspoon honey or brown sugar
  • Sauce:
  • 4 tablespoons reduced-sodium soy sauce or 2 tablespoons full-strength soy sauce
  • 2 tablespoons sweet chili sauce
  • 2 tablespoons Shaoxing rice wine
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons oyster sauce
  • 1 tablespoon spicy fermented black bean paste

Equipment

  • Large skillet

Method
 

  1. Start by washing the eggplants. Then, chop them into bite-sized pieces. I often like to sprinkle a little salt on them and set them aside for about 15 minutes. This draws out some moisture and bitterness, resulting in an even tastier dish.
  2. In a mixing bowl, combine soy sauce, sweet chili sauce, Shaoxing rice wine, toasted sesame oil, oyster sauce, and spicy fermented black bean paste. Whisk until everything is blended. Trust me, smelling this sauce will put a smile on your face!
  3. Heat the peanut oil in a large skillet over medium heat. Once hot, add minced garlic, grated ginger, and chopped chilies. Sauté until fragrant. You’re aiming for about one to two minutes here. This creates the foundation of flavors.
  4. Add in your eggplant pieces and sauté. You want to cook them until they're tender and slightly caramelized; this might take about 5 to 7 minutes. Keep an eye on them—they should look juicy and bright.
Pour your prepped sauce over the eggplant and toss to coat thoroughly. If you want a thicker consistency, stir in the cornstarch slurry while cooking. This will enrich the sauce and help it cling to the eggplant.
  1. Let everything simmer for a couple of minutes. Stir occasionally, allowing the sauce to bubble and coat the eggplant beautifully. Just before serving, sprinkle the sliced scallions on top. They add a fresh crunch that elevates the whole dish.

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