P. F. Chang's Stir-fried Spicy Eggplant (reduced Calorie)

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 tablespoons oyster sauce
• 2 tablespoons reduced sodium soy sauce
• 2 tablespoons water
• 1 tablespoon vinegar
• 3 (1/4 ounce) packets sugar substitute (splenda, truvia, etc.)
• 1 teaspoon sambal oelek chili paste
• 1/2 teaspoon ground bean sauce
• 1/2 teaspoon sesame oil
• 1 lb eggplant, peeled and cut into 1-inch cubes
• 1 tablespoon lowfat margarine
• 1 teaspoon minced garlic
• 2 green onions, sliced
• 1 tablespoon cornstarch
• 2 tablespoons water

Recipe

• 1 make the spicy sauce by whisking together the oyster sauce, soy sauce, water, vinegar, sugar substitute and sambal oelek chili paste. set aside until ready to use.
• 2 preheat the oven to 400°f.
• 3 place the eggplant cubes on a baking sheet that has been sprayed with cooking spray. (i prefer to line the sheet with reynolds non-stick foil.) bake for about 20 minutes, until thoroughly cooked.
• 4 melt the margarine in a large skillet or wok. stir-fry the garlic and green onions until the garlic is soft. add the sauce and let the mixture simmer for 2 minutes.
• 5 add the eggplant cubes to the sauce. simmer for a few more minutes. mix the cornstarch with the water and stir into the skillet. let the sauce simmer until thickened. transfer to a platter and serve.