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Dry-Fried Eel Slices
8 oz Eel
3 Pickled chilies
3 Pickeld garlic cloves
3 oz Celery
6 c Oil
5 Slices pickled ginger
1/2 tb Chili Nam Yuey
3 tb Stock
1/2 tb Soy sauce
1/2 ts Sugar
1/2 ts Vinegar
Rinse eel. Cut up. Slice pickled chilies and pickled garlic. Rinse
celery. Cut into 2"-long sections. Heat oil until very hot in a wok.
Fry eel slices until dry and crispy. Remove and drain. Save some oil
in the wok. Stir-fry ginger, garlic and Chili Nam Yuey for a while.
Add eel slices, celery, soy sauce and suger. Stir fry. When
ingredients are well mixed, add stock. Keep boiling until there's
very little liquid left. Add vinegar. Mix well, remove, sprinkle
ground pepper on top and serve.