Wok-tossed swamp eel with leek and garlic
Tender swamp eel flash-fried with sweet Peking leek and golden garlic cloves in a light soy glaze — warming and full of wok fragrance.
- 25 min
- Serves 2
- Stir-fry
- Medium
Why it suits you: Even as Start of Summer warms up, a Yang-deficient constitution can still have cold hands and feet and a weak lower back and knees, feeling the air-conditioning more than most. Swamp eel warms and nourishes qi and blood and strengthens sinew and bone; flash-fried with Peking leek and garlic, it warms you and whets the appetite without the heaviness of lamb.
Method
Prep 15 min · Cook 10 min- 1Rub the eel with the salt and cornflour, then rinse quickly with hot water to remove the slime. Pat dry, cut into lengths and marinate with a splash of the Shaoxing wine and the pepper for 5 minutes.
- 2Mix the light and dark soy sauces and the sugar with 2 tbsp water to make the sauce.
- 3Heat the oil in a wok and fry the garlic slowly over medium heat until golden, then add the ginger and leek and fry until fragrant.
- 4Turn the heat to high, add the eel and stir-fry for 1 minute until it curls, splash the rest of the wine around the edge of the wok, pour in the sauce and toss until glossy. Serve at once.
Cautions
- Swamp eel is warming, so avoid it when you have a dry mouth, mouth ulcers or a fever; always cook it through and never eat it underdone.
Chef's tips
- Rubbing the eel with salt and cornflour and rinsing with hot water removes the slime and any muddy taste; keep the heat fierce, as overcooking makes it tough.
The TCM view
Swamp eel is sweet and warm, boosting qi, nourishing blood, warming yang and strengthening sinew and bone. Peking leek is pungent and warm, unblocking yang and dispersing cold; garlic is pungent and warm, warming the stomach and moving qi; ginger warms the middle and dispels cold, and a little Shaoxing wine helps the blood circulate. Warming overall — suited to Yang deficiency.
