Panda Express Spicy Eggplant in Garlic Sauce Recipe
Savory, garlicky, and just spicy enough, this lost Panda Express favorite delivers bold flavor in a softer, richer stir-fry that still feels totally familiar.
Yield: 4
Ingredients
- 1 pound Eggplant cut into 1-inch thick diagonal slices
- 2 tablespoons Vegetable Oil
- 1/4 cup julienned Green Bell Peppers
- 1/4 cup julienned Red Bell Peppers
- 1/4 cup julienned Bamboo Shoots
- 1/4 cup julienned Wood Ear Mushrooms
- 2 teaspoons crushed Garlic
- 2 teaspoons crushed Ginger
- 2 tablespoons chopped Green Onions
- 1 teaspoon Chili Paste
- 1 tablespoon Shao Hsing Cooking Wine
- 1 tablespoon Soy Sauce
- 1/4 cup Chicken Broth
- 2 teaspoons Sugar
- 1 teaspoon Vinegar
Cornstarch Slurry
- 1 tablespoon Cornstarch
- 2 tablespoons Water
Instructions
- Heat oil in a wok or large skillet over medium-high heat.
- Add eggplant and cook, turning occasionally, until browned and softened. Remove and set aside.
- Add bell peppers, bamboo shoots, and mushrooms. Stir-fry until just tender.
- Return eggplant to the pan.
- Add garlic, ginger, and green onions. Stir briefly until fragrant.
- Add chili paste, cooking wine, soy sauce, chicken broth, sugar, and vinegar.
- Bring to a simmer and stir to combine.
- Stir cornstarch and water together, then add to the pan.
- Cook until sauce thickens and coats the vegetables.
- Toss gently to coat everything evenly.
- Remove from heat and serve immediately.
- Serve hot over rice.