Ingredient
1/2 white eel (about 350g)
300g boneless spare ribs
4 shitake mushrooms
15 cloves garlic (peeled)
1 clove shallot (peeled)
some corn starch
Seasoning
2 tsp light soy sauce
1/4 tsp salt
1 tsp sugar
1/2 tsp sesame oil
Pepper to taste
1 cup water
Sauce
2 tsp light soy sauce
1/4 tsp salt
1 tsp sugar
Method
Rinse spare ribs. Marinade. Leave for 20 minutes.
Soak shitake mushrooms till soft. Remove stem. Set aside.
Soak eel in hot water to remove slime. Rinse. Wipe dry. Dust with corn starch.
Heat up 1 tbsp oil. Saute shallot slices till fragrant. Add ribs, mushroom, garlic and white eel. Stir fry for a while. Add seasoning. Cover wok and cook for 20 minutes till sauce thickens. Serve.
