Thursday, July 25, 2013

Burmese Bamboo Shoots with Tomatoes & Shrimp

Mum made this preparation with bamboo shoots and shrimp for us when bamboo shoots were in season. It is one of my favourite ways to cook bamboo shoots and brings back so many memories of our childhood in Burma.

1 pkg. (10 oz.) bamboo shoot tips in brine, drained & rinsed
½ lb. shrimp, peeled & de-veined
4 Tbsp. peanut oil
2 medium onions, thinly sliced
2 medium tomatoes, diced
6 cloves garlic, diced
½ tsp. fish sauce, or to taste
¼ tsp. turmeric, or to taste
1 Tbsp. garlic & chili infused oil
Salt to taste

1.    Heat oil over medium heat.
2.    Add onions, garlic & tomatoes and stir-fry for 5 to 10 minutes.
3.    Add turmeric and stir to incorporate with onions and oil.
4.    Stir in bamboo shoots and fish sauce, taste and adjust salt as needed.
5.    Cover & cook until bamboo shoots are tender for about 10 minutes.
6.    Add shrimp and stir-fry for 2 to 3 minutes until they turn pink.
7.    Garnish with garlic & chili infused oil.
Serve with steamed Basmati rice.

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