Ningbo-Style Shredded Eel
Shredded cooked eel is stir-fried with bamboo shoot and chive sprouts, thickened with a cornstarch slurry, and finished with a drizzle of hot oil — tender, silky, and richly savoury.
Ingredients
Cooked shredded eel (cut into 5 cm segments)
300 g
Cooked shredded bamboo shoots
100 g
Cleaned chive sprouts (cut into 4 cm segments)
50 g
Scallion segments
2 g
White scallion segments
5 g
Ginger juice water
10 g
Shredded ginger
5 g
White pepper
1 g
Shaoxing wine
25 g
Soy sauce
30 g
MSG
1.5 g
White broth
75 g
Wet starch
25 g
Sesame oil
25 g
Cooked vegetable oil
75 g
Instructions
1
Step 1
Cut the shredded eel into 5 cm segments, and cut the chive sprouts into 4 cm segments.
2
Step 2
Place the wok over medium heat, pour in the cooked vegetable oil, and heat until about 80% hot. Add the white scallion segments and stir-fry until fragrant. Add the shredded eel and shredded ginger and stir-fry, then pour in the Shaoxing wine and ginger juice water, cover the wok, and let it simmer briefly. Next, add the soy sauce and toss the wok. Add the bamboo shoots and white broth and simmer briefly. Add the chive sprouts and MSG, stir briefly, then thicken with wet starch. Add the scallion segments, drizzle in the bright oil and sesame oil, toss the shredded eel in the wok several times, sprinkle with white pepper, and transfer to a serving plate.
