P.F. Chang's Stir-Fried Spicy Eggplant

    1 pound eggplant, peeled, cut into 1-inch dice
    1 teaspoon garlic, minced
    1 tablespoon cornstarch mixed with 2 tablespoons water to
      make a paste
    Canola oil for deep-frying

Spicy Sauce:
    2 tablespoons oyster sauce
    2 tablespoons soy sauce
    2 tablespoons water
    1 tablespoon white vinegar
    1 tablespoon granulated sugar
    1 teaspoon chili paste (Sambal Oleck preferred)
    1/2 teaspoon ground bean sauce (Koon Chun preferred)
    1/2 teaspoon sesame oil

Combine all Spicy Sauce ingredients and mix well.

In a wok, deep-fry eggplant at 350F for 1 minute. Remove eggplant
and drain on paper towels.

Meanwhile remove all but 1/2 teaspoon of oil from wok. On high heat,
stir-fry garlic for 5 seconds then add Spicy Sauce. Reduce heat and]
let sauce simmer 20 seconds. Add eggplant and simmer for another
10 seconds. Stir in cornstarch paste a little at a time until desired
consistency. Serve immediately.