Stir-Fried Eel

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::Stir-Fried Eel

*0.25 lb. eel, 2 oz. bean spout,
2 T. shredded young ginger,
1 T. chopped garlic, 1 T.
shopped spring onion, 1 T.
chopped coriander, 2 T.
sesame oil, a little coriander.
*1 spring onion, 2 slices of
ginger, 1 t. wine.
*1 T. soy sauce, 0.5 t. wine,
0.25t. pepper, 1 t. cornstarch.
*1 T. soy sauce, 0.5 t. sugar,
0.5t. wine, 0.33 cup water,
1 t. cornstarch.

Method:

1. Clean eel. Cut into 2" long strips. Bring half a pot of water with spring onion, ginger and wine to boil. Blanch eel in hot water. Remove and wash till eel is not sticky. Drain and marinate in soy sauce, wine, pepper and cornstarch for 10 minutes. 2. Soak bean sprout, shredded young ginger in water. Leave aside. 3. Run eel through 2 cups of oil. Remove eel. Remove oil but leave 2 T. in wok. Add in bean sprout and stir fry for a while. Add eel and soy sauce, sugar, wine, water and cornstarch. Stir fry quickly. Scoop on plate, making it into a circle, but leave a hole at the center. Put chopped garlic, chopped spring onion and pepper at the center of the hole. Arrange shredded ginger on both sides of plate. 4. Heat 2 T. sesame oil in wok. Pour over chopped garlic, spring onion. Lastly, sprinkle coriander leaves.

Total time:

45m

Cooking technique:

stir-frying

Cuisine:

Shanghai

Food menu:

seafood

Cholesterol:

84mg

Carbohydrates:

Protein: