P.F. Chang's Stir-Fried Spicy Eggplant
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1 pound eggplant, peeled, cut into 1-inch dice
1 teaspoon garlic, minced
1 tablespoon cornstarch mixed with 2 tablespoons water to
make a paste
Canola oil for deep-frying

Spicy Sauce:
2 tablespoons oyster sauce
2 tablespoons soy sauce
2 tablespoons water
1 tablespoon white vinegar
1 tablespoon granulated sugar
1 teaspoon chili paste (Sambal Oleck preferred)
1/2 teaspoon ground bean sauce (Koon Chun preferred)
1/2 teaspoon sesame oil

Combine all Spicy Sauce ingredients and mix well.

In a wok, deep-fry eggplant at 350F for 1 minute. Remove eggplant
and drain on paper towels.

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. Add eggplant and simmer for another
10 seconds. Stir in cornstarch paste a little at a time until desired
consistency. Serve immediately.