Ingredients
Yield: 2 servings
2
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red chillies
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100
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g
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fresh Bamboo shoots
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3
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tablespoons
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groundnut oil, or lard for frying
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150
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g
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smoked Bacon
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1
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teaspoon
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finely chopped Garlic
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1
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teaspoon
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dried red chilli flakes
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1
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tablespoon
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light Soy sauce
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1
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handful Chives, preferably Chinese, or spring onion greens
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1
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teaspoon
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Sesame oil
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Posted by Irene on Jul 25, 2009
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Instructions
If using fresh bamboo shoot, remove the husk from the bamboo shoot and cut into thin slices to match the bacon. Blanch the slices in a pan of boiling water for 2-3 minutes, then drain. If you are using tinned winter bamboo, simply cut into thin slices and blanch in boiling water for 2-3 minutes, then drain. Cut the chillies at an angle into thin slices , discarding the seeds and stalks. Add the groundnut oil to a wok. Add bamboo slices and allow to sizzle. Then add the bacon, garlic, ginger, chilli flakes and fresh chilli and stir-fry until fragrant, seasoning with light soy sauce to taste. Add the Chinese chives and stir-fry briefly until cooked. Remove from the heat, stir in the sesame oil and serve immediately with steamed rice.
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