Stir-fried Eel with Green Peppers

Main Ingredients

• Eel (Monopterus albus) 750g
• Green bell peppers 250g
• Old ginger 1 piece
• Garlic 2 heads
• Sichuan peppercorns to taste
• Spring onions 2 stalks
• Chinese baijiu (or cooking wine) 1 capful
• Light soy sauce 20ml
• Oyster sauce 10ml
• White sugar 5g
• Salt to taste
• MSG (or chicken powder) a pinch
• Cooking oil (rapeseed oil preferred) as needed

Steps

1. Eel: Rinse the cleaned, deboned eel thoroughly under running water to remove residual blood. Cut into 4-5cm sections. For better flavor absorption, lightly score the back of the eel. Marinate to remove fishiness: Place the eel pieces in a bowl, add a small amount of light soy sauce and 1 capful of baijiu (or cooking wine). Mix well and marinate for 20 minutes. This effectively removes any muddy odor while allowing the eel to absorb the seasonings. Aromatics: Deseed and cut green peppers into chunks or rolling pieces; slice the ginger; slice or mince the garlic.

   

2. Heat an adequate amount of rapeseed oil in a wok over high heat until hot. Add ginger slices, garlic slices, and Sichuan peppercorns. Stir-fry until fragrant.

   

3. Add the marinated eel pieces and stir-fry vigorously over high heat. Cook until the eel surface changes color and the flesh tightens, about 2-3 minutes.

   

4. Add the green pepper chunks to the wok and stir-fry quickly together with the eel. Season with light soy sauce, oyster sauce, sugar, and salt. Continue stir-frying over high heat until the peppers are just cooked and the sauce has reduced. Add a pinch of MSG or chicken powder before removing from heat if desired.

   

5. Stir well, turn off the heat, and plate. The entire stir-frying process takes about 10 minutes

   

TCM Notes

Eel: Warm in nature and sweet in taste, acts on the Liver, Spleen, and Kidney meridians. Per 100g, eel contains 17.2-18.8g of high-quality protein and is low in fat. Rich in vitamin A, B₁, B₂, DHA, and lecithin – beneficial for vision and brain development. It also contains abundant calcium, phosphorus, iron, and other minerals. The unique "eel protein" has insulin-like properties that help regulate blood sugar. In TCM, it is known to tonify deficiency, strengthen bones and tendons, and dispel dampness. Green peppers: Exceptionally high in vitamin C (approx. 130mg per 100g) and 93.9% water content – a natural antioxidant. Capsaicin promotes blood circulation and metabolism, helping to stimulate appetite. Paired with eel, they create a nutritionally balanced meat-and-vegetable dish. A serving (based on 200g eel and 50g green pepper) provides approximately 795 kJ, with about 36.5g protein, 2.9g fat, and 5.1g carbohydrates – a high-protein, low-carb healthy option.

Suitable for：Those with physical weakness, qi and blood deficiency, or malnutrition Diabetic patients (eel protein helps regulate blood sugar) Those with hyperlipidemia, coronary heart disease, or arteriosclerosis (low-fat nature of eel makes it ideal) Those with rheumatism, joint pain, or weak sore limbs Those with rectal prolapse, uterine prolapse, postpartum fatigue, or internal hemorrhoid bleeding Those with eye strain or frequent computer use (rich in vitamin A) The general population can consume in moderation

Not suitable for：Those with pruritic skin conditions (eczema, urticaria, etc.): Eel is considered a "wind-moving" food that may trigger or worsen skin itching Those with deficiency-heat or external pathogenic conditions (colds, fever, sore throat): Eel is warm in nature and may aggravate heat symptoms during such conditions Those with chronic underlying conditions: Bronchial asthma, lymphatic tuberculosis, cancer, lupus erythematosus, etc. – consume with caution Those with heat or excess patterns: Dry mouth, yellow phlegm, or hard stools – avoid overconsumption Those with acute inflammation: Active pulmonary tuberculosis, bronchiectasis, etc. Those with hypertension, post-stroke conditions, or hyperthyroidism – avoid Those allergic to eel or green peppers