P F Chang'S Stir-Fried Spicy Eggplant

• 1 lb eggplant, peeled cut into 1-inch dice
• 1 teaspoon garlic, minced
• 1 tablespoon cornstarch, mixed with 2 tablespoons water to make a paste
• vegetable oil, for deep-frying
• Spicy Sauce
• 2 tablespoons vegetarian oyster sauce
• 2 tablespoons light soy sauce
• 2 tablespoons water
• 1 tablespoon white vinegar
• 1 tablespoon granulated sugar
• 1 teaspoon sambal oelek chili paste
• 1/2 teaspoon ground bean sauce (recommend Koon Chun brand)
• 1/2 teaspoon sesame oil

1. Combine all Spicy Sauce ingredients and mix well.
2. In a wok or large frying pan, deep-fry eggplant at 350 degrees F for 1 minute. Remove eggplant and drain on paper towels.
3. Meanwhile remove all but 1/2 teaspoon of oil from wok. On high heat, stir-fry garlic for 5 seconds then add Spicy Sauce. Reduce heat and let sauce simmer 20 seconds.
4. Add eggplant and mix well. Simmer for another 10 seconds. Stir in cornstarch paste a little at a time until desired consistency. Serve immediately.

eggplant, garlic, cornstarch, vegetable oil, spicy sauce, vegetarian oyster, soy sauce, water, white vinegar, sugar, sambal oelek chili paste, ground bean sauce, sesame oil

Taken from www.food.com/recipe/p-f-changs-stir-fried-spicy-eggplant-508776 (may not work)