Stir-Fried Eels
Ingredients
1 lb. (500g) fresh or
reconstituted sea cucumbers
1 tbsp soy sauce
1 carrot
4 fl oz (120ml) high stock
5 fl oz (500ml) melted lard or vegetable oil
1/2 tsp. sugar
1/2 tsp. scallions, shredded
1 tsp. salt, or to taste
1/2 tsp. ginger, shredded
1 tbsp cornstarch (cornflour) dissolved in
2 tsp. water
1/4 tsp. garlic, sliced
1/4 tsp. sesame oil
1 tsp. rice wine
1/4 tsp. MSG (optional)
Directions
- Cut the sea cucumbers open at the stomach
and clean. Wash well and slice. Blanch
in boiling water for 1 minute, remove,
and drain. Slice the carrot thinly.
- Heat the oil in a wok to about 350oF
(170oC), or until a piece of scallion
green or ginger sizzles and moves around
when tossed into the oil. Add the sea
cucumber and deep-fry for 30 seconds.
Remove, drain, and set aside.
- Pour all but a thin film of oil out
of the wok. Heat the oil, add the scallion,
ginger and garlic. Add the carrot slices.
Stir , then, add the rice wine, soy sauce,
stock, sea cucumber, sugar, MSG(optional),
and salt. When the stock comes to a boil,
add the cornstarch mixture and cook, stirring,
until thickened. Sprinkle with the sesame
oil. Remove and serve.
