Eels in the Wok

Ingredients for Eels in the Wok

Instructions for Eels in the Wok

To prepare the Eels in the Wok recipe, please follow these instructions:

Clean the eels well and cut them into smaller pieces. Turn them in flour and fry them in olive oil (the oil is discarded). Bind the eels in bundles with a piece of garlic grass and keep warm. Cut the vegetables into small pieces and let sesame oil be piping hot in wok'en. Turn the vegetables quickly, so that the FRY without taking colour. First onions and mushrooms, then carrot, squash and sesame seeds, then scallions and sugar peas and eventually spires. Just before serving, add soyaen. Season with wasa bien. Very little at a time, as it is pretty strong. Sauce (made while eel FRY): Cook chicken Fund in a saucepan with crushed garlic and the fintsnittede chalotteløg to the Fund is reduced to 4 dl. Add the tandooricarry and smooth with corn flour into a thin sauce. Cook thoroughly and add the letpiskede cream. (A word of advice: get everything ready before start!).