Entree: China – Zhejiang – 杭州炒鳝 ➤ Hángzhōu chǎo shàn (Stir-fried freshwater eel in a savory-sweet Hangzhou-style sauce with ginger and scallions)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

- 1 lb (450 g) freshwater eel, skinned and cut into 1-inch (2.5 cm) pieces
- 1 tbsp (15 ml) Shaoxing wine
- 1 tsp (5 g) salt
- 2 tbsp (16 g) cornstarch for dredging
- 3 tbsp (45 ml) vegetable oil
- 1 tbsp (6 g) minced fresh ginger
- 3 scallions, sliced on the diagonal
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) black vinegar (Chinkiang vinegar)
- 1 tbsp (12 g) granulated sugar
- 3 tbsp (45 ml) water
- 1 tsp (5 ml) toasted sesame oil
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water for slurry
- Freshly ground white pepper to taste
- Lime wedges or rice to serve

Instructions

1. Marinate the eel pieces with Shaoxing wine and 1 tsp salt for 10 minutes. Dredge lightly in 2 tbsp cornstarch, shaking off excess.
2. Heat a wide skillet or wok over medium-high heat and add 3 tbsp vegetable oil. When oil is hot, fry the eel pieces in batches until golden and just cooked through, about 2–3 minutes per side. Remove and drain on paper towels.
3. Remove all but 1 tbsp oil from the pan, add minced ginger and white parts of the scallions, and stir-fry until fragrant (about 30 seconds).
4. Stir together light soy sauce, black vinegar, sugar, and 3 tbsp water; pour into the pan and bring to a gentle simmer.
5. Whisk in the cornstarch slurry and cook until the sauce thickens and becomes glossy. Taste and adjust balance of soy, vinegar, and sugar.
6. Return the fried eel to the pan, toss gently to coat in the sauce, drizzle with sesame oil, and add the green parts of the scallions. Heat through 1 minute and transfer to a serving plate.
7. Serve immediately with lime wedges and steamed rice.