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.
Ingredients
1
pkg. (10 oz.) bamboo shoot tips in brine, drained & rinsed
½ lb. shrimp, peeled & de-veined
½ lb. shrimp, peeled & de-veined
4
Tbsp. peanut oil
2 medium onions, thinly sliced
2 medium tomatoes, diced
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
Directions
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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Chumkie.