Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Eel |
| 3 | Pickled chilies |
| 3 | Pickeld garlic cloves |
| 3 ounces | Celery |
| 6 cups | Oil |
| 5 | Slices pickled ginger |
| ½ tablespoon | Chili Nam Yuey |
| 3 tablespoons | Stock |
| Ground pepper | |
| ½ tablespoon | Soy sauce |
| ½ teaspoon | Sugar |
| ½ teaspoon | Vinegar |
Rinse eel. Cut up. Slice pickled chilies and pickled garlic. Rinse celery.
Cut into 2"-long sections.
Heat oil until very hot in a wok. Fry eel slices until dry and crispy.
Remove and drain.
Save some oil in the wok. Stir-fry ginger, garlic and Chili Nam Yuey for a while. Add eel slices, celery, soy sauce and suger. Stir fry.
When ingredients are well mixed, add stock. Keep boiling until there's very little liquid left. Add vinegar. Mix well, remove, sprinkle ground pepper on top and serve. ~=> this comes from the bottom of the files of Shelley Rodgers <=- File