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Dry-Fried Chinese Eggplant Nuggets




Source of Recipe


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List of Ingredients




Aromatics:
4 teaspoons ginger, minced
4 teaspoons garlic, minced
1/3 cup scallions, thin sliced
1 teaspoon Chinese chili sauce
1 tablespoon dried shrimps, soaked in hot water and drained

Sauce:
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon balsamic vinegar
2 1/2 tablespoons hot water

4-5 tablespoons corn or peanut oil
1 1/2 lbs Chinese eggplants, tipped and roll-cut into nuggets about 1 inch long
thin-sliced scallions, for garnish


Recipe



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.