• prep: 0 hr
• cook: 5 min
• total: 5 min

servings:

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.

• 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

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