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Categories:Viewed: 22 - Published at: 6 years ago
Ingredients
- 8 ounces eel
- 3 pickled green chilies, sliced thin
- 3 pickled garlic cloves, sliced thin
- 3 ounces celery, cut in 2-inch sections
- 2 cups oil
- 5 slices pickled ginger
- 1/2 tablespoon chili, nam yuey
- 3 tablespoons stock, any will due
- 1/2 tablespoon soy sauce
- 1/2 teaspoon sugar
- 1/2 teaspoon vinegar
- pepper
Method
- clean, rinse, and cut eel.
- heat oil in a wok fry eel until dry and crispy remove and drain.
- save 3 tbls of oil in pan reheat.
- stir fry ginger garlic and chili nam yuey to flavor oil about two minutes.
- add eel, celery, soy sauce, and sugar continue to stir fry.
- when ingredients are well mixed add stock keep boiling until there is very little liquid left.
- add vinegar mix well, remove from heat sprinkle with pepper on top and serve immediately.
