It is a dish made with bamboo shoots along with colourful peppers and has strong ginger flavour to it.
Ingredients
| Peanut oil |
2tbsp |
| Bamboo shoots |
225gm |
| Ginger root (finely chopped) |
1tsp |
| Red pepper (seeded, sliced) |
1 number |
| Green pepper (seeded, sliced) |
1 number |
| Yellow pepper (seeded, sliced) |
1 number |
| Leek (sliced) |
1 sprig |
| Vegetable stock |
125ml |
| Light soy sauce |
1 tbsp |
| Light brown |
2tsp |
| Chinese rice wine |
2tsp |
| Corn flour |
1tsp |
| Water |
2tsp |
| Sesame oil |
1tsp |
Method
- In a preheated wok , stir fry the bamboo shoots, ginger, peppers, leek, for 2-3 mins.
- Add the stock, soy sauce, sugar, rice wine and bring to boil.
- Reduce heat and simmer for 4-5 mins.
- Stir in the corn flour paste until the sauce thickness.
- Sprinkle sesame oil and cook for 1more mins.
- Serve hot.
