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

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.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 2  tablespoons oyster sauce
• 2  tablespoons reduced sodium soy sauce
• 2  tablespoons water
• 1  tablespoon white vinegar
• 3 (1/4ounce) 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

Directions

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.