1 tablespoon sugar
1 teaspoon chili paste
½ teaspoon ground bean sauce
½ teaspoon sesame oil
Vegetable oil, for frying
1 teaspoon minced garlic
1. Cut the eggplant into 1′′ cubes.
2. In a small bowl, combine the cornstarch and 2 tablespoons water to make a paste. Set
aside.
3. In another bowl, combine oyster sauce, soy sauce, vinegar, sugar, chili paste, bean sauce,
sesame oil, and 2 tablespoons water. Mix well.
4. In a wok, add 1 tablespoon of vegetable oil and fry eggplant for 1 minute. Remove and
drain on paper towels.
5. On high heat, stir-fry garlic for 5 seconds, then add the spicy sauce. Reduce the heat and let
sauce simmer 20 seconds. Add the eggplant and simmer for another 10 seconds.
6. Stir in the cornstarch paste a little at a time until you get the consistency of peanut butter.P.F. Chang's Szechuan Chicken Chow Fun
This is a nice dinner for two. Stay in and cook instead of going out to eat and still have a great
meal.INGREDIENTS | SERVES 2
Sauce
2 tablespoons soy sauce
2 tablespoons vinegar
2 tablespoons granulated sugar
1 teaspoon oyster sauce
1 teaspoon mushroom soy sauce
2 tablespoons water
Remaining Ingredients
1 (14-ounce) package chow fun noodles (wide rice noodles sold at most Asian markets)