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| Dry-Fried
Shredded Eel (Szechuan) |
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| 4 tablespoons
vegetable oil 750 g (1 1/2 lb) eel, cut into 6 cm (2 1/2 inch) sections, then each section cut into strips, off the bone 5 slices root ginger, peeled and shredded 1 teaspoon salt 2 tablespoons Chinese wine or dry sherry 4 sticks celery, cut into strips 3 young leeks, cut into rings 1 tablespoon salted black bean, soaked and drained 1 tablespoon hot Szechuan bean paste 1 1/2 tablespoons soy sauce 1 1/2 tablespoons wine vinegar 2 tablespoons freshly chopped coriander leaves 1. Heat the oil in a wok. Add the eel and ginger and stir-fry for 3 minutes over medium heat, spreading the strips over the surface of the wok. Sprinkle with the salt and wine. 2. Add the celery, leeks, black beans, bean paste, and soy sauce. Stir well together for 2 minutes then cook over low heat for another 3 minutes. 3. To serve, turn onto a heated serving dish. Sprinkle with the vinegar and freshly chopped coriander. |
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