Recreating P.F. Chang's Discontinued Stir-Fried Eggplant Using the Restaurant's Actual Ingredients
A detailed home recreation of P.F. Chang's beloved stir-fried eggplant dish, which was removed from the menu. The video covers eggplant selection, oblique cutting technique, three-sauce construction (including the restaurant's secret dark sauce and Chang's sauce), frying vs. wok methods, and tips like brining to prevent mushy texture.
9:36
by Jason Farmer
#PF Changs #discontinued menu item #oblique cut #wok cooking #sauce making #Chinese takeout #vegetarian-friendly #stir-fry #restaurant recreation #copycat recipe #deep-frying #eggplant
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🧾 Ingredients
- 1Chinese eggplant
- 2Minor's Original Chicken Base (or Asian chicken bouillon)
- 3white sugar
- 4soy sauce
- 5Lee Kum Kee mushroom flavored dark soy sauce
- 6oyster sauce
- 7Michiu rice cooking wine (or Shaoxing)
- 8white distilled vinegar
- 9Sambal Oelek chili paste
- 10dehydrated minced garlic
- 11green onion whites
- 12ground white pepper
- 13cornstarch
- 14toasted sesame oil
- 15vegetable oil
- 16water
- 17table salt
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