Stir-fried Garlic Sprouts and Unagi Eel
Full of juicy eel and vegetables
20 minutes
377kcal
0.8g
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Cut the unagi in half lengthwise, and then into strips 2 cm (approx. 3/4 in.) wide.
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Cut the garlic sprouts into 4 cm (approx. 1-1/2 in.) lengths. Cut the Japanese long onion in half lengthwise and then slice into long, thin diagonal strips. Julienne the ginger root. Slice the red bell pepper into long, thin 4 cm (approx. 1 1/2 in) strips.
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Heat the cooking oil in a pan, then saute well the Japanese long onions, ginger root, garlic sprouts, and then the red bell peppers (2).
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Add (1), then when warm, add (A) and quickly saute to serve.
Cooking Basics
Bell peppers - removing seeds
Cut the bell pepper in half, fold the stem and then remove the seeds with your fingers. This is an easier and less wasteful method than using a knife.
Ginger - julienned
Peel the skin of the ginger, and cut thinly, gradually sliding and stacking the slices. Then thinly slice from end to end.
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