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Qianlong Gold Coin and Swimming Dragon

Fish and Seafood

Qianlong Gold Coin and Swimming Dragon
1 pound eel, skinned and boned, head and intestines removed, flesh cut into half-inch by three-inch strips
1 Tablespoon minced fresh coriander
1 teaspoon garlic powder
1 scallion, finely minced
1 teaspoon fresh ginger, finely minced
2 Tablespoons vegetable oil
2 Tablespoons Shaoxing or another Chinese rice wine
1 teaspoon granulated sugar
1 Tablespoon cornstarch mixed with two tablespoons cold water
1. Marinate eel with half teaspoon cold water and the minced coriander, garlic powder, scallion, and ginger for fifteen minutes.
2. Heat wok or fry pan, add the oil, and in half minute, add the eel strips and stir-fry them for two to three minutes before adding the cornstarch mixture. Stir-fry half a minute and it will thicken and cling to the eel. Remove to a pre-heated small platter and serve.

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