Directions:
- Clean, rinse, and cut eel.
- Heat oil in a wok fry eel until dry and crispy remove and drain.
- Save 3 tbls of oil in pan reheat.
- Stir fry ginger garlic and chili nam yuey to flavor oil about two minutes.
- Add eel, celery, soy sauce, and sugar continue to stir fry.
- When ingredients are well mixed add stock keep boiling until there is very little liquid left.
- Add vinegar mix well, remove from heat sprinkle with pepper on top and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2194.49 Kcal (9188 kJ) | ||
| Calories from fat | 2087.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 231.98g | 357% | |
|---|---|---|---|
| Cholesterol | 142.8mg | 48% | |
| Sodium | 426.82mg | 18% | |
| Potassium | 779.44mg | 17% | |
| Total Carbs | 11.95g | 4% | |
| Sugars | 5.45g | 22% | |
| Dietary Fiber | 3.15g | 13% | |
| Protein | 23.76g | 48% | |
| Vitamin C | 169.3mg | 282% | |
| Vitamin A | 1.2mg | 38% | |
| Iron | 2.4mg | 13% | |
| Calcium | 70.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 455.05 Kcal (1905 kJ) | ||
| Calories from fat | 432.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 48.1g | 357% | |
|---|---|---|---|
| Cholesterol | 29.61mg | 48% | |
| Sodium | 88.51mg | 18% | |
| Potassium | 161.62mg | 17% | |
| Total Carbs | 2.48g | 4% | |
| Sugars | 1.13g | 22% | |
| Dietary Fiber | 0.65g | 13% | |
| Protein | 4.93g | 48% | |
| Vitamin C | 35.1mg | 282% | |
| Vitamin A | 0.2mg | 38% | |
| Iron | 0.5mg | 13% | |
| Calcium | 14.6mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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