Ingredient
1 pack preserved mustard green
1/2 white eel (about 350g)
2 cloves garlic (sliced)
1/2 cup water
Seasoning
2 tsp sugar
Pepper to taste
Thickening glaze:
1 tsp corn starch
2 tbsp water
Sauce
Marinade for preserved mustard green:
2 tbsp sugar
2 cups water
Marinade for white eel:
1 tsp salt
Pepper to taste
Method
Soak preserved mustard green in marinade ingredients for a while. Rinse and cut into thin strips. Set aside.
Soak white eel in hot water to remove slime. Rinse. Cut into 1cm thick slices. Marinade and leave for 15 minutes.
Heat up 1 tbsp oil. Saute garlic slices till fragrant. Add preserved mustard green and white eel slices. Stir fry for a while. Add seasoning and water. Mix well. Cover wok and cook over low heat for 15 minutes. Add thickening glaze and cook till sauce thickens. Serve.
