Recipe of Favorite Stir-fried eggplant with chicken (a twist on P.F. Chang’s stir-fried spicy eggplant recipe)

Hello everybody, welcome to my recipe site. Today I’m gonna show you how to make a distinctive dish, Stir-fried eggplant with chicken (a twist on P.F. Chang’s stir-fried spicy eggplant recipe). This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

Stir-fried eggplant with chicken (a twist on P.F. Chang’s stir-fried spicy eggplant recipe) Recipe. Remove eggplant and drain on paper towels. Combine all Spicy Sauce ingredients and mix well.

You can have Stir-fried eggplant with chicken (a twist on P.F. Chang’s stir-fried spicy eggplant recipe) using 17 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Stir-fried eggplant with chicken (a twist on P.F. Chang’s stir-fried spicy eggplant recipe)

1. It’s 2 tablespoons of sesame oil (no canola oil is used as no deep frying in this recipe).
2. Take 1 tablespoon of minced garlic (about 6 large cloves).
3. You need 2 tablespoons of sliced ginger.
4. It’s 1 tablespoon of sesame seeds.
5. Prepare 1 tablespoon of cornstarch, mixed with 2 tablespoons water.
6. It’s 2 tablespoons of oyster sauce.
7. Prepare 2 tablespoons of soy sauce.
8. Prepare 1 tablespoon of fish sauce (instead of vinegar).
9. Take 2 tablespoons of date syrup (instead of the sugar and to induce some dark color as no bean sauce is used in this recipe).
10. You need 2 tablespoons of water.
11. You need of Chicken breasts cut into cubes and cooked separately in a pan with 1 tablespoon canola oil, salt and pepper.
12. You need of Skinned Eggplant sliced as desired.
13. Take of Carrots cut into stripes.
14. Prepare of Green onions.
15. It’s of Steamed white rice.
16. It’s of Chili flakes (no chili paste or spicy sauce to make it edible for children but these can be added as desired).
17. You need of Water to steam the eggplants and carrots (steaming is used to eliminate using a lot of oil in the recipe and to reduce time for sautéing eggplants and carrots in oil).

Heat a wok or large skillet over medium-high flame and add the oils; tilt the pan to coat all.Combine the cornstarch and water in a small bowl to make a paste.Combine all the spicy sauce ingredients in another bowl and mix well.Remove eggplant and drain on paper towels.

Stir-fried eggplant with chicken (a twist on P.F. Chang’s stir-fried spicy eggplant recipe) instructions

1. Steam the eggplants and the carrots separately.
2. In a wok or large pan add the 2 tablespoons sesame oil, the garlic, the ginger and the sesame seeds.. Oh the fragrance!!😋😋.
3. Sauté the steamed carrots first for about 1 minute then add steamed eggplants and drizzle some sesame oil on top. Carefully mix for about 5 minutes. Note that since steaming has been used, it reduces a lot the cooking time of the vegetables at this phase. Basically we are just coating them with flavor. You can vary the amount of time for steaming and make it less steaming but more sautéing time with oil or the opposite like what I did. I chose the latter to give it a healthier twist..
4. Now add the already chicken cubes on top of step 3..
5. Prepare the sauce by mixing the cornstarch with the water, adding the soy sauce, oyster sauce, fish sauce, chili flakes, and the date syrup. If you need to use more water you can add the amount of water remaining or less of it as desired..
6. Pour the sauce prepared in step 5 to step 4 and wait until it reduces.
7. Slice green onions to garnish and serve with white steamed rice. Bon appetit!👌.

Add the diced eggplant and cook, stirring lightly to ensure even cooking, for one minute.GROUND CHICKEN AND EGGPLANT Source: P.Chang's Stir-fried with scallions in a savory soy chili pepper sauce.

P F Chang's Downtown Spokane Menu - View the Menu for P F Chang's Spokane on Zomato for Delivery, Dine-out or Takeaway, P F Chang's menu and prices..F., it's not that hard to make eggplant taste delicious.You don't need to drown it in fat.For our recipe, we mimicked the taste of that sauce, and used just the right amount to coat some wok-prepared eggplant (sans the oil-fest).The result is a meatless dish you'll love that loves you back.