Stir-fried eggplant with chicken (a twist on P.F. Chang’s stir-fried spicy eggplant recipe). Enjoy A Taste Of Italy With This Delicious Eggplant Parmesan. Remove eggplant and drain on paper towels. Prepare the sauce by combining all the ingredients in a bowl and mixing well.
Combine all Spicy Sauce ingredients and mix well. Remove eggplant and drain on paper towels. Chang's China Bistro Stir-fried Spicy Eggplant recipe This is one of my favorite chinese restaurant. You can cook 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)
- Prepare 2 tablespoons of sesame oil (no canola oil is used as no deep frying in this recipe).
- It’s 1 tablespoon of minced garlic (about 6 large cloves).
- You need 2 tablespoons of sliced ginger.
- Prepare 1 tablespoon of sesame seeds.
- Prepare 1 tablespoon of cornstarch, mixed with 2 tablespoons water.
- It’s 2 tablespoons of oyster sauce.
- It’s 2 tablespoons of soy sauce.
- You need 1 tablespoon of fish sauce (instead of vinegar).
- You need 2 tablespoons of date syrup (instead of the sugar and to induce some dark color as no bean sauce is used in this recipe).
- You need 2 tablespoons of water.
- You need of Chicken breasts cut into cubes and cooked separately in a pan with 1 tablespoon canola oil, salt and pepper.
- Prepare of Skinned Eggplant sliced as desired.
- It’s of Carrots cut into stripes.
- You need of Green onions.
- Prepare of Steamed white rice.
- It’s of Chili flakes (no chili paste or spicy sauce to make it edible for children but these can be added as desired).
- Prepare 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).
I love this veg eggplant curry and would like to share the recipe with you all. Ok, so this recipe actually was supposed to be for Spicy Eggplant however, when I cut into my eggplant it was bad (brown all the way through). So, needless to say I had to make a change. So I replaced the eggplant with firm tofu, and cooked the rest according to directions.
Stir-fried eggplant with chicken (a twist on P.F. Chang’s stir-fried spicy eggplant recipe) instructions
- Steam the eggplants and the carrots separately.
- In a wok or large pan add the 2 tablespoons sesame oil, the garlic, the ginger and the sesame seeds.. Oh the fragrance!!😋😋.
- 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..
- Now add the already chicken cubes on top of step 3..
- 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..
- Pour the sauce prepared in step 5 to step 4 and wait until it reduces.
- Slice green onions to garnish and serve with white steamed rice. Bon appetit!👌.
Add chicken back to skillet, leaving any accumulated liquid in bowl behind. Remove from heat, stir in green onions and serve. Get full nutrition facts for other P. Chang's products and all your other favorite brands. Stir-fried eggplant with chicken (a twist on P.
