Connect me to:
Fish and Seafood
½ pound fresh eel, skinned and boned
1 and 4 Tablespoons vegetable oil
1 scallion, green part only, minced
½ cup bamboo shoots, shredded fine
2 teaspoons fresh ginger, shredded
2 teaspoons freshly ground pepper
3 Tablespoons soy sauce
1/4 cup white part of leeks, minced fine
1 teaspoon garlic powder
2 Tablespoons cornstarch
1 Tablespoon ground caraway seeds
1. Cut eel into thin two- to three-inch strips and stir-fry them in one tablespoon of oil with the scallion and the bamboo shoot shreds for one minute.
2. Next add the shredded ginger, ground pepper, soy sauce, minced leek, garlic powder, and the cornstarch and stir-fry one minute then add the rest of the oil and stir another minute before adding the ground caraway and stir-fry one minute more before removing from the wok or pan and allowing this mixture to cool somewhat.
3. Add everything to a blender and bend until smooth. Then set aside and use as needed. This can stay in the refrigerator for one to two days.