Copycat P.F. Chang’s Stir Recipe

I made P.F. Chang’s Spicy Eggplant that tastes like the restaurant plate but with a glossy, punchy sauce that’ll make you keep scrolling to see how it happens.

And I can’t shut up about this Copycat P.F. Chang’s Stir.

I love the way the Chinese eggplant turns silky and somehow addictive, with chunks that soak up that bold, spicy eggplant sauce. I adore the punch from garlic and the bright bite that keeps me coming back.

It’s not delicate. It’s loud and oily and slick, the kind of Eggplant Chinese Recipe that ruins other eggplant for you.

I eat it straight from the pan. No lie.

Sometimes I pair it with rice, sometimes I just stand at the stove and shovel it in. Obsessed, plain and simple, honest.

Ingredients

• Basically soft, silky, and it soaks up sauce.
• Helps brown things, or fry for extra crisp.
• Punchy aroma, garlicky warmth you’ll recognize instantly.
• Bright, zippy ginger that wakes the dish.
• Fresh onion bite, green color and crunch.
• Adds straight-up heat and savory chili kick.
• Deep, funky bean paste with umami punch.
• Sweet-savory hoisin that gives sticky richness.
• Salty backbone, brings familiar savory depth.
• A boozy tang that lifts the sauce.
• Bright vinegar to cut through richness.
• Tiny sugar hit to balance salty and sour.
• Stock thins sauce and adds savory body.
• Slurry makes the sauce glossy and clingy.
• Toasted sesame oil for nutty finishing aroma.
• Crunchy sesame seeds for texture and sparkle.
• Salt seasons everything; pepper adds warm bite.

Ingredient Quantities

• 1 1/2 pounds Chinese eggplant, cut into 2 inch pieces
• 3 tablespoons vegetable oil, plus extra for frying if you want it crisp
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 3 scallions, white and green parts separated and thinly sliced
• 3 to 4 dried red chiles or 1 tablespoon chili garlic sauce for heat
• 1 tablespoon doubanjiang (spicy fermented broad bean paste)
• 1 tablespoon hoisin sauce
• 2 tablespoons soy sauce (use low sodium if preferred)
• 1 tablespoon Shaoxing wine or dry sherry
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1/3 cup chicken or vegetable stock
• 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
• 1 teaspoon sesame oil
• 1 tablespoon toasted sesame seeds, optional
• Salt and black pepper to taste

How to Make this

1. If you want the eggplant crisp, lightly sprinkle the 2 inch pieces with salt and let sit 10 minutes, then pat dry. Heat 3 tablespoons vegetable oil in a large skillet or wok over medium high heat and fry in batches until golden and tender, about 3 to 5 minutes per batch. Drain on paper towels. If you prefer softer eggplant, skip frying and just stir fry in 2 tablespoons oil until softened.

2. Mix the sauce: in a small bowl combine 1 tablespoon doubanjiang, 1 tablespoon hoisin, 2 tablespoons soy sauce, 1 tablespoon Shaoxing wine, 1 tablespoon rice vinegar, 1 teaspoon sugar and 1/3 cup chicken or vegetable stock. Stir to dissolve the paste.

3. Have the cornstarch slurry ready: mix 1 teaspoon cornstarch with 1 tablespoon water and set aside.

4. Heat 3 tablespoons vegetable oil in the same wok or skillet over high heat. Add the minced garlic and 1 tablespoon minced fresh ginger and stir for 20 to 30 seconds until fragrant but not burned.

5. Add the scallion whites, the 3 to 4 dried red chiles (or 1 tablespoon chili garlic sauce) and the sauce mixture. Let it bubble for about 30 seconds so the aromatics infuse.

6. Return the eggplant to the pan and toss to coat with the sauce. Cook 2 to 3 minutes until eggplant soaks up the flavors and is heated through.

7. Stir the cornstarch slurry again and pour into the pan, stirring constantly until the sauce thickens and becomes glossy, about 30 to 60 seconds. If the sauce gets too thick, add a splash more stock or water.

8. Turn off the heat, drizzle 1 teaspoon sesame oil over everything, add the scallion greens and toss. Taste and season with salt and black pepper if needed.

9. Serve hot, sprinkled with 1 tablespoon toasted sesame seeds. Goes great over steamed rice or noodles. If you want more kick add extra chili garlic sauce or crush a dried chile into the pan when you add the sauce.

Equipment Needed

1. Large skillet or wok for frying and stir frying
2. Cutting board and a good sharp chef knife for slicing the eggplant and chopping garlic, ginger, scallions
3. Small mixing bowls (one for the sauce, one for the cornstarch slurry)
4. Measuring spoons and 1/3 cup measure or tablespoon set
5. Spatula or wooden spoon for tossing the eggplant in the sauce
6. Tongs or slotted spoon for turning and removing eggplant from hot oil
7. Plate lined with paper towels for draining fried eggplant
8. Garlic press or small knife for mincing garlic (optional but handy)

FAQ

Copycat P.F. Chang’s Stir Recipe Substitutions and Variations

• Chinese eggplant: swap with zucchini or Japanese eggplant if you cant find it. Zucchini cooks faster so watch the time, Japanese eggplant is closest in texture and soaks up sauce well.
• Doubanjiang: use gochujang mixed with a teaspoon of miso or pastes like broad bean chili paste. Gochujang adds a similar heat and umami but is sweeter, the miso brings back that fermented depth.
• Shaoxing wine: replace with dry sherry or a splash of rice vinegar plus a little water. Dry sherry keeps the flavor profile, rice vinegar option works if you need it alcohol free, but use less vinegar so it does not overpower.
• Soy sauce: sub with tamari or coconut aminos for a gluten free option. Tamari is very similar in taste, coconut aminos are milder and a bit sweeter so you might want a pinch more salt.

Pro Tips

1) Salt and squeeze for less oil: sprinkle the cut eggplant with salt and let sit 10 minutes, then pat very dry. That draws out water so the slices soak up less oil when frying and they brown better. If you skip this step the eggplant will act like a sponge and get greasy.

2) Temper the doubanjiang: dissolve it first in the stock or soy mixture, and when you add it to the hot pan add a little oil with the garlic so it doesn’t burn. Fermented pastes are easy to scorch and will turn bitter if cooked dry.

3) Use two heat levels: fry or sear the eggplant over medium high so it browns, but finish the sauce over high so it reduces fast and stays glossy. If the sauce thickens too quickly, add a splash more stock, not water, to keep the flavor.

4) Make the cornstarch count: stir the slurry again right before you pour it in and add it slowly while stirring. Cornstarch needs to hit boiling liquid to thicken properly, so keep the pan hot and stir constantly for 30 to 60 seconds. If it goes too gloopy, thin with more stock and heat briefly.