Stir-Fried Eel with Bean Sprouts and Three-Colour Sweet Peppers

Why people make this dish

Eel (huang shan, the freshwater eel common in Cantonese cooking) has a long reputation as one of the most deeply nourishing meats available: warming, blood-building, and associated with strengthening the tendons, joints, and bones. This stir-fry pairs it with organic bean sprouts and three-colour sweet peppers — a combination that adds colour, crunch, and extra nourishment while keeping the dish light and accessible. For people who feel constantly fatigued, whose legs feel weak, or who are managing anaemia or the physical decline that can come with ageing, eel is a food worth knowing. The sweet peppers add a brightness of flavour and a generous dose of vitamin C; the bean sprouts add crunch and balance the dish.