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
Directions:
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.
Servings: 2
Time preparation: 10 min.
Time total: 25 min.