Mean Chefs Dry Fried Chinese Eggplant Aubergine Nuggets Recipes

MEAN CHEF'S DRY-FRIED CHINESE EGGPLANT (AUBERGINE) NUGGETS

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.

BATTER FRIED CATFISH NUGGETS

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.

HOT CHINESE EGGPLANT (AUBERGINE)

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.