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    You are in: Home / Recipes / P. F. Chang's Stir-Fried Spicy Eggplant (Reduced Calorie) Recipe
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    P. F. Chang's Stir-Fried Spicy Eggplant (Reduced Calorie)

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Crafty Lady 13's Note:

    I found this recipe in the America's Most Wanted Recipes Without the Guilt. Cut the calories and keep the taste of your favorite restaurant dishes.

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    Units: US | Metric


    1. 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. 2
      Preheat the oven to 400°F.
    3. 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. 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. 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.

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    Nutritional Facts for P. F. Chang's Stir-Fried Spicy Eggplant (Reduced Calorie)

    Serving Size: 1 (163 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 68.4
    Calories from Fat 7
    Total Fat 0.8 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 517.0 mg
    Total Carbohydrate 14.5 g
    Dietary Fiber 4.1 g
    Sugars 6.4 g
    Protein 1.9 g

    The following items or measurements are not included:

    sambal oelek chili paste

    ground bean sauce

    lowfat margarine

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