Cantonese Monkeyface Eel Stir Fry
Ingredients
- 1-2 pounds of monkey face eel (or whatever amount you like to feed your party), cleaned, cut into 1-1/2“ pieces with bone and skin on, slightly season with salt and pepper.
- 1 pound of roast pork (from Chinatown), chopped it into pieces.
- A couple of cloves of garlic, peeled.
- 1 bundle of green onion, cut into 2” pieces.
- Cooking wine, soy sauce, sugar, salt and pepper to taste.
Directions
- in a hot wok, skillet, or pan, brown your garlic cloves and green onion slightly in 3 tbsp of oil; then put the roast pork in.
- After a couple of minutes put in your eel pieces, stir and sear them for a minute or two, then deglaze the pan with cooking wine.
- After cooking off most of the alcohol, put in the soy sauce, sugar, salt and pepper, cover and braise for 15 minutes. Adjust seasoning to taste and serve.