Stir-Fried Shredded Eel with Vegetables
A classic Hunan dish featuring shredded eel stir-fried with winter bamboo shoots and bell peppers, prized for its fresh aroma and savory flavor.
Ingredients
Eel (skinned, deboned, head removed, gutted, cleaned and cut into 6 cm long shreds)
500 g
Winter bamboo shoot shreds (blanched in oil)
50 g
Red bell pepper shreds (blanched in oil)
30 g
Shiitake mushroom shreds (blanched in oil)
10 g
Shredded scallion
10 g
Shredded ginger
10 g
Cilantro
3 g
Beaten egg (for coating)
30 g
Salt
2 g
MSG
2 g
Cornstarch (for coating)
30 g
Cooking wine
30 g
White pepper
to taste
Sesame oil (for drizzling)
to taste
Cooking oil (for frying)
to taste
Instructions
1
Coating
Skin, bone, and remove the head of the eel, clean and gut it, then cut into 6 cm long shreds. Coat with beaten egg and cornstarch.
2
Oil blanching
Heat oil in a wok until hot, slip the eel shreds through until they separate, then remove and drain. Pass the winter bamboo shoot shreds, red bell pepper shreds, and shiitake mushroom shreds briefly through the oil.
3
Stir-frying
Leave a little oil in the wok, add shredded scallion and ginger and stir-fry until fragrant. Add the eel, winter bamboo shoots, shiitake mushrooms, and red bell pepper shreds along with salt, MSG, and cooking wine, and stir-fry until evenly combined. Sprinkle with white pepper, drizzle with sesame oil, and top with cilantro before serving.
