Mean Chefs Dry Fried Chinese Eggplant Aubergine Nuggets Recipes
MEAN CHEF'S DRY-FRIED CHINESE EGGPLANT (AUBERGINE) NUGGETS
Make and share this Mean Chef's Dry-Fried Chinese Eggplant (Aubergine) Nuggets recipe from Food.com.
Provided by Sarah
Categories Chinese
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine aromatics.
- Combine sauce ingredients.
- Heat large heavy skillet.
- Add 3 tbs.
- oil and swirl to glaze pan.
- Reduce heat to moderate.
- Add aromatics, stir gently 20-30 seconds- do not brown.
- Add eggplant, toss to combine.
- Adjust heat so eggplant cooks without scorching.
- Drizzle in more oil as needed to keep from sticking, but beware that eggplant will absorb oil.
- Stir sauce and add to pan.
- Toss well to combine.
- Bring liquid to simmer, cover pan, and simmer until liquid is 90% absorbed, 2-3 minutes.
- Serve hot, tepid, or cold.
- Garnish with scallion rings.
Nutrition Facts : Calories 97.8, Fat 0.6, SaturatedFat 0.1, Sodium 511.7, Carbohydrate 22.4, Fiber 6.6, Sugar 12.2, Protein 3.5
BATTER FRIED CATFISH NUGGETS
Make and share this Batter Fried Catfish Nuggets recipe from Food.com.
Provided by Darlene Summers
Categories Catfish
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Wash catfish and pat dry with paper towels.
- Cut fish into 1 inch cubes.
- Place on paper towels and set aside while doing next step.
- COMBINE: Flour, salt and baking powder in a bowl. Add milk, egg and butter; beat until smooth.
- Heat 1 inch or more of oil in a skillet to 365 degrees on medium heat (be sure you allow oil temperature to come back to 365 degrees between batches).
- Dip one fish cube at a time into batter, coating all sides. Place as many in the oil as you can fit WITHOUT crowding.
- Fry until golden brown.
- Drain on paper towels and serve immediately.
Nutrition Facts : Calories 566.8, Fat 24.3, SaturatedFat 8.9, Cholesterol 241.7, Sodium 966.2, Carbohydrate 38.9, Fiber 1.3, Sugar 0.2, Protein 44.6
HOT CHINESE EGGPLANT (AUBERGINE)
Make and share this Hot Chinese Eggplant (Aubergine) recipe from Food.com.
Provided by Sharon123
Categories Low Protein
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut unpeeled eggplant into 3/4" by 3/4" by 2" sticks.
- Place strips in a colander, sprinkle with salt and toss to coat.
- Let drain for 30 minutes.
- Rinse.
- Squeeze to remove water.
- Mix first 5 ingredients in a bowl.
- In a skillet or wok heat the oil.
- Add the eggplant, garlic and ginger.
- Stir fry over high heat for 3 minutes.
- Add sauce and stir well.
- Reduce heat to medium low, simmer 15 minutes.
- Gradually turn up heat.
- Cook until sauce is reduced to a thick glaze.
- Garnish with sesame seeds.
- Serve immediately.
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