Bean Sprout Stir-Fried Eel Strips

Why people make this dish

Yellow eel is a genuinely building-up food — warming in nature, traditionally said to make up for deficiency, strengthen the sinews and bones, and dispel wind-damp. Its flesh is fine and tender, full of flavour, with few bones — perfect for eel paste, braised eel, or shredded stir-fried eel. For folks who often feel tired and weak, palpitating, short of breath, dizzy, anaemic, or with aching weak limbs and a sore back from kidney deficiency, Nourilo suggests eel as a everyday food therapy. This bean sprout stir-fried eel is a tasty, nutritious home dish suitable for the whole family, with a body-strengthening benefit.

Method

1. Have the fishmonger debone the eel. Clean the flesh, blanch to remove the slime, and slice into strips. Shred the carrot.
2. Heat oil and fry the shredded ginger until fragrant.
3. Add the bean sprouts and carrot and stir-fry until fragrant, then add the eel strips and stir-fry.
4. Splash in a little wine, add seasoning, toss until cooked, finish with the scallion, and plate.

Nourilo’s Tips

The eel must be bought live: once it dies, its protein quickly breaks down into harmful histamine, so it cannot be eaten. Eel is very nourishing to the blood, but eating a lot can stir “wind,” so those with skin conditions should avoid it.

(No general recipe Q&A in the source for this dish; the comments were on unrelated topics, so this section is omitted.)