P.F. Chang's Stir-Fried Eggplant
P.F. Chang's stir-fried eggplant made with their actual two-sauce blend: a dark sauce made from chicken base, soy sauce, mushroom dark soy, oyster sauce, and rice wine, mixed with their sweet-and-sour Chang's sauce. Chinese eggplant is deep-fried to 60-70% done, then finished in the wok with garlic, sambal oelek, and green onions. This dish was discontinued from the P.F. Chang's menu, but this recipe uses the original restaurant ingredients and techniques adapted for a home kitchen.
Servings 4 servings
Calories 200kcal
Equipment
- 1 Made-In Carbon Steel Wok for deep-frying
- 1 14-inch Mandarin Wok for stir-fry
- 1 Wok Spider/Strainer for removing eggplant from oil
- 1 Wire Cooling Rack for draining fried eggplant
- 1 Whisk
- 1 Colander
Ingredients
The Eggplant
- neutral oil for frying
- 6 cups Chinese eggplant peeled, oblique (roll) cut, roughly 1.5-2 inch pieces
Dark Sauce
- 1/4 cup water
- 1/2 tsp Minor's original chicken base Minor's Original preferred; Knorr or Lee Kum Kee Asian chicken bouillon also works
- 1/4 cup sugar
- 6 tbsp low sodium soy sauce Lee Kum Kee low sodium (green bottle) or Kikkoman
- 1 tbsp mushroom dark soy sauce Lee Kum Kee brand
- 1 tbsp oyster sauce Lee Kum Kee Panda Brand (green bottle) or premium oyster sauce
- 2 tbsp Michiu rice cooking wine substitute: Shaoxing cooking wine
Chang's Sauce
- 1/4 cup sugar
- 3 tbsp white distilled vinegar
Eggplant Sauce
- 3 tbsp dark sauce
- 1 1/2 tsp Chang's sauce
- 5 tbsp water
The Stir-Fry
- 1 tsp neutral oil
- 1 tsp dehydrated minced garlic rehydrate in warm water 20-30 min, drain and squeeze dry
- 1/2 tsp sambal oelek chili paste Huy Fong brand; Chili Garlic Sauce also works
- 2 tbsp green onions thinly sliced, mostly whites
- 1/8 tsp white pepper
- 2 tsp cornstarch mix with 1 tbsp water for slurry; stir well before adding
- 1 tbsp water
- 1/2 tsp toasted sesame oil
Instructions
Prep the Eggplant
- Remove the stem end and blossom end from the eggplant. Peel if desired (P.F. Chang's peels theirs, but the skin on Chinese and Japanese varieties is thin enough to leave on).
- Cut the eggplant using an oblique (roll) cut. Make a diagonal slice about 1.5 to 2 inches from the end, roll the eggplant a quarter turn, and make another diagonal slice. Continue until the entire eggplant is cut. Make pieces slightly smaller toward the stem end because the flesh is denser there.
Make the Dark Sauce
- Add water, chicken base, and sugar to a small pot. Bring to a light simmer over medium heat and whisk until dissolved.
- Remove from heat. Add soy sauce, mushroom dark soy sauce, oyster sauce, and rice cooking wine. Whisk until combined. Store covered in the fridge for up to 1 month.
Make Chang's Sauce
- Add sugar and white vinegar to a small pot over medium heat. Whisk until sugar is completely dissolved and the liquid is clear. Remove from heat. Store covered in the fridge for up to 1 month.
Make the Eggplant Sauce
- Combine dark sauce, Chang's sauce, and water in a small bowl. Whisk until combined.
Rehydrate the Garlic
- Pour warm water over the dehydrated garlic and let sit for 20-30 minutes. Drain and squeeze out excess liquid before using.
Cook the Eggplant
- Heat several cups of neutral oil in a large pot or wok to 350°F (177°C).
- Add the eggplant and deep-fry for about 2 minutes, or until roughly 60-70% done. The eggplant should be slightly underdone because it finishes cooking in the sauce.
- Remove eggplant from oil and drain on a wire rack set over a baking sheet. Gently squeeze the pieces with paper towels to remove excess oil.
Stir-Fry the Dish
- Heat a clean wok over medium heat until it starts to lightly smoke. Add oil and swirl to coat the wok.
- Add rehydrated garlic, sambal oelek, and green onion whites. Stir-fry for about 10 seconds, just until fragrant.
- Pour in the eggplant sauce. Bring to a simmer and let it reduce by about 5-10%.
- Add the fried eggplant to the sauce. Gently turn the pieces until everything is coated and the eggplant is cooked through but still holding its shape.
- Sprinkle in white pepper and stir until it dissolves into the sauce.
- Stir the cornstarch slurry well, then drizzle it over the eggplant. Gently turn the pieces until the sauce thickens to your desired consistency.
- Turn off the heat. Pour over sesame oil and gently stir until evenly distributed. Serve immediately.
Video
Notes
Eggplant selection: Look for Chinese eggplant with dull (not shiny) skin and a white area under the calyx at the stem end. It should feel firm but not hard. Japanese eggplant is a fine substitute. Globe eggplant works in a pinch but quarter it lengthwise first and pre-salt or brine it.
Pre-salting for better texture: Toss the cut eggplant in salt and let it sit for 20-30 minutes to draw out moisture, then squeeze dry with paper towels. For an even more effective method, soak the cut eggplant in a brine (1/4 cup table salt per liter of water) for 30 minutes, then drain and squeeze dry.
Wok method (no deep-frying): Heat the wok over medium heat, add a tablespoon of oil, and cook the eggplant until the edges brown. Add small amounts of oil only when the wok goes dry. This takes 5-10 minutes instead of 2 minutes for deep-frying.
Make-ahead sauces: The dark sauce, Chang's sauce, and combined eggplant sauce all store in the fridge for up to a month. The dark sauce is the same base used in P.F. Chang's Mongolian Beef and Beef with Broccoli.
Serving tip: The eggplant softens significantly within 5-10 minutes as it absorbs the sauce. If making this for a dinner party, deep-fry the eggplant ahead of time and save the final stir-fry step for right before serving.
Vegan/vegetarian swap: Use mushroom-based vegetarian oyster sauce and vegetable bouillon instead of chicken base. Everything else in the recipe is plant-based.
Skin on or off: P.F. Chang's peels their eggplant for this dish. With Chinese and Japanese varieties, the skin is thin enough to leave on. Keeping the skin on helps the pieces hold their shape during cooking.
Nutrition
Calories: 200kcal