Stir-Fried Eel with Garlic Sprouts
Tender strips of freshwater eel are quickly stir-fried with aromatic garlic sprouts in a savory sauce. This classic dish highlights the unique texture of eel paired with the pungent crunch of green garlic.
Story
Preparing fresh eel at home can be a bit of a task, especially the deboning process, but the resulting texture is far superior to pre-prepared options. This dish relies on high heat and fast cooking to keep the meat tender.
Ingredients
fresh eel
2 whole (approx. 400g)
garlic sprouts (green garlic)
200g
ginger
1 slice, minced
cooking wine
1 tbsp
light soy sauce
1 tbsp
salt
to taste
Instructions
1
Clean and Bone the Eel
Chop off the eel heads and remove the internal organs. Rinse thoroughly. Using a small sharp knife, carefully slice along the backbone to fillet the meat, removing the bones. Cut the meat into bite-sized strips.
2
Blanch the Eel
Bring a pot of water to a boil. Dip the eel strips into the boiling water for just a minute or two to remove the slime and set the texture. Drain well and pat dry.
3
Stir-Fry the Aromatics
Heat a wok over high heat with a splash of oil. Add the minced ginger and stir briefly until fragrant.
4
Combine and Cook
Add the blanched eel strips to the wok. Pour in the cooking wine and soy sauce. Toss everything together quickly. Add the garlic sprouts and stir-fry for another 2-3 minutes until the sprouts are vibrant and tender. Season with salt to taste before serving.
