Serves: 4
Here's one of those recipes that bring back memories of our life in Burma. Fresh bamboo shoots are available in the market, soaking in salted water. Here in Michigan, I found it in an Oriental store, marinated and packaged in packets. They turned out to be very tender and succulent and pairs really well with green onions and shrimp.
Ingredients:
Here's one of those recipes that bring back memories of our life in Burma. Fresh bamboo shoots are available in the market, soaking in salted water. Here in Michigan, I found it in an Oriental store, marinated and packaged in packets. They turned out to be very tender and succulent and pairs really well with green onions and shrimp.
Ingredients:
½ lb.
medium shrimp, peeled and deveined
1 pkg. pickled bamboo shoots, julienned
1 large onion, thinly sliced
1 pkg. pickled bamboo shoots, julienned
1 large onion, thinly sliced
½ tsp.
paprika, Kashmiri Mirch or chili powder
4 stalks green onion, cut in 1 inch lengths
4 stalks green onion, cut in 1 inch lengths
2-3 green
chilies, slit & deseeded
salt to taste
2 Tbsp. vegetable oil
salt to taste
2 Tbsp. vegetable oil
Directions:
1. Season shrimp with paprika and salt
to taste.
2. Heat oil in a pan and sauté
onions until aromatic.
3. Add shrimp and stir-fry until
shrimp turn pink and curl.
4. Add bamboo shoots, stir and
cover.
5. Simmer over low heat for 5
minutes.
6. Garnish with green onions and
chilies.
Serve
with hot rice.
No comments:
Post a Comment
Thanks for stopping by. I love to hear from all of you, so please feel free to leave a comment.
If you have a question I will reply to your comment. If you prefer an email response, please mention that and make sure your blogger profile is linked to your e-mail, otherwise I will not be able to e-mail you back.
Please note that any and all comments posted by 'Anonymous' persons are deleted without exception as a means of nuisance abatement.
Thanks so much for reading and commenting on this post.
Chumkie.