Spicy Eggplant in Garlic Sauce
Panda Express Copycat Recipe
1 pound eggplant
2 tablespoons vegetable oil
1/8 cup green bell peppers, julienned
1/8 cup red bell peppers, julienned
1/8 cup bamboo shoots, julienned
1/8 cup wood ear mushrooms, julienned
1 teaspoon garlic, crushed
1 teaspoon ginger, crushed
1 tablespoon green onion, chopped
1 teaspoon chili paste
1 tablespoon Shao Hsing cooking wine
1 teaspoon soy sauce
2 tablespoons chicken broth
1 teaspoon sugar
1 teaspoon vinegar
Cornstarch slurry:
1 tablespoon cornstarch, mixed with
2 tablespoons water
Slice eggplant diagonally, keeping a 1-inch thickness. Set aside. Heat the oil in the wok until hot. Add eggplant and deep fry until brown. Add peppers, bamboo shoots and mushrooms. Stir fry until cooked. Remove and drain. Set aside. Heat the wok. Add remaining ingredients except cornstarch mixture. Bring to a boil. Slowly stir in cornstarch to thicken. Add eggplant and vegetables. Mix gently to coat with thickened sauce. Remove and serve on platter.
Source: Panda Express
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