Stir-Fried Eel with Garlic Scapes
A classic Jiangzhe dish featuring tender eel strips quickly wok-fried with crisp garlic scapes. The eel is marinated in a savory mixture of ginger, soy sauce, and cooking wine, then tossed with fresh garlic shoots for a dish that's aromatic, savory, and bursting with texture.
Story
This classic stir-fry from the Jiangsu-Zhejiang region showcases the delicate balance of flavors characteristic of Jiangzhe cooking. The key is high heat and quick cooking to keep the eel tender and the garlic scapes crisp.
Ingredients
eel strips
300g
garlic scapes
200g
ginger, minced
1 tablespoon
light soy sauce
2 tablespoons
Shaoxing wine
1 tablespoon
vegetable oil
3 tablespoons
salt
to taste
white pepper
a pinch
sesame oil
1 teaspoon
Instructions
1
Prepare the eel
Rinse the eel strips under cold water and pat completely dry with paper towels. Transfer to a bowl and add the minced ginger, Shaoxing wine, and light soy sauce. Mix well by hand, then let sit for 10 minutes to marinate.
2
Prep the garlic scapes
While the eel marinates, trim the ends of the garlic scapes. Soak briefly in water, then rinse and pat dry. Break or cut into 2-inch sections, keeping the tender parts with the tips intact.
3
Stir-fry the eel
Heat a wok or large skillet over high heat until smoking. Add 2 tablespoons of vegetable oil and swirl to coat. Add the marinated eel strips and spread into a single layer. Let sear for 30 seconds without stirring, then stir-fry for another minute until just cooked through. Remove and set aside.
4
Cook the garlic scapes
Add the remaining tablespoon of oil to the wok. Toss in the garlic scapes and stir-fry for 1-2 minutes until they turn bright green and are slightly softened but still crisp. Season with a pinch of salt.
5
Combine and finish
Return the eel to the wok and toss everything together quickly over high heat for 30 seconds. Add a pinch of white pepper and drizzle with sesame oil. Give one final toss and serve immediately while hot.
