Bamboo Shoots with Surimi

 

Bamboo Shoots with Surimi

When a member of the family is allergic to shrimp, the cook has to resort to other means to pump flavor into vegetables. In this case, bamboo shoots that taste simply wonderful made with shrimp is cooked with surimi or fake crab. Louis Kemp makes a good product using a medley of fish to simulate the taste of shrimp or crab.

Ingredients

1 lb. Louis Kemp Crab Delights or shrimp

1 lb. bamboo shoots, julienned

1 large onion, sliced

1 large tomato, diced

8 cloves garlic, minced

2 serrano peppers, minced

1 tsp. Ajinomoto

1 Tbsp. fish sauce

salt to taste

1/2 tsp. Kashmiri mirch or chili powder

1/4 cup cilantro, minced

2 stalks green onions, minced

2 Tbsp. vegetable oil

Directions

1. Rinse and drain bamboo shoots several times if packed in salt water.
2. Heat oil and stir-fry garlic for a few seconds.
3. Add onions and peppers, and stir-fry for 3 minutes.
4. Add tomatoes and simmer over medium-high heat until softened.
5. Add bamboo shoots and simmer until oil resurfaces.
6. Add seafood and stir, cover and cook until bamboo shoots are tender.
7. Season with Ajinomoto, fish sauce and salt.
8. Garnish with minced cilantro and/or green onions.

Serve with freshly steamed long-grain rice and enjoy!