Finish & serve: Taste and adjust salt or sweetness. Remove lemongrass, galangal, and kaffir lime leaves if desired. Serve hot with steamed rice!

🛒 Ingredients

• #Main Ingredients;
• 300 g bamboo shoots — fresh or canned, thinly sliced
• 3 cloves garlic — thinly sliced.. 4 shallots — thinly sliced
• 3–5 fresh red or green chillies — sliced diagonally (adjust heat to taste)
• 2 stalks spring onions — white and green parts separated, sliced
• 3 tbsp neutral cooking oil
• #Sauce & Seasoning;
• 1 tbsp soy sauce,, 1 tsp sweet soy sauce or coconut sugar
• ½ tsp sea salt — adjust to taste,, ½ tsp ground white pepper
• 1–2 tbsp water — if needed,, A pinch of sugar — to balance flavour

👩‍🍳 Instructions

1. 1

   Prep bamboo shoots: If using canned bamboo shoots, rinse well, then blanch in boiling water for 3–5 minutes to remove the canny taste and any bitterness. Drain thoroughly and pat dry. If using fresh, boil first until tender, then slice thinly.

2. 2

   Sauté aromatics: Heat oil in a wok or pan over medium-high heat. Add garlic, shallots, and white parts of spring onion. Stir-fry for 1 minute until fragrant and lightly golden. Add chillies and toss briefly.

3. 3

   Stir-fry bamboo shoots: Add sliced bamboo shoots to the pan. Stir-fry vigorously for 3–4 minutes until heated through and slightly tender-crisp.

4. 4

   Season: Drizzle with soy sauce, sweet soy sauce or sugar, salt, pepper, and a splash of water if too dry. Toss quickly to coat evenly and let flavours absorb for 1–2 minutes.

5. 5

   Finish: Add green parts of spring onion, toss once more. Taste and adjust salt or spiciness. Serve hot immediately with steamed rice!