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    • Eel and Vegetable Stir-Fry

    Eel and Vegetable Stir-Fry

    Mark Sharron
    Easy
    20 minutes
    01-Feb

    Eel and Vegetable Stir-Fry is a delicious and easy-to-make dish packed with flavour and nutrition. It is a great way to enjoy the health benefits of eel, which is high in protein and omega-3 fatty acids. This stir-fry is also a great way to get in your daily servings of vegetables, as it combines a variety of vegetables with the eel. The combination of vegetables, soy sauce, and sesame oil flavours make this a flavorful and satisfying dish.

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    Ingredients

    • 1/2 pound eel, cut into thin strips
    • 1 tablespoon vegetable oil
    • 1/2 cup diced onion
    • 1/2 cup diced red bell pepper
    • 1/2 cup diced carrots
    • 1/2 cup sliced mushrooms
    • 3 cloves garlic, minced
    • 1/4 cup soy sauce
    • 1 tablespoon sesame oil
    • 1 tablespoon honey
    • 1 teaspoon freshly grated ginger
    • 1/4 teaspoon red pepper flakes
    • 2 green onions, thinly sliced
    • 1 teaspoon toasted sesame seeds, for garnish (optional)

    Method

    • Eel and Vegetable Stir-Fry: Step-by-Step Method
    • Pat eel strips dry with paper towels to remove excess moisture
    • Mix soy sauce, honey, and freshly grated ginger in a small bowl; set aside
    • Heat vegetable oil in a large nonstick pan or wok over medium-high heat
    • Add diced onion, red bell pepper, carrots, mushrooms to the hot pan; stir-fry for 2–3 minutes until just tender but still crisp
    • In parallel, mince garlic cloves and slice green onions and set aside for later use
    • Add minced garlic to the vegetables; stir-fry for 30 seconds until fragrant
    • Push vegetables to the sides of the pan, add eel strips to the center; sear undisturbed for 1 minute
    • Stir eel and vegetables together; cook for another 2 minutes until the eel is opaque and cooked through
    • Drizzle in sesame oil, pour in the soy-honey-ginger sauce, and sprinkle in red pepper flakes; stir-fry everything together for 1 minute to glaze
    • Remove from heat as soon as vegetables are bright and eel is glazed
    • Plate onto a warmed platter or shallow bowl; top with thinly sliced green onions and sesame seeds
    • Serve immediately, ideally over steamed rice or with a crisp green salad on the side for contrast