Hubby and I were at the Chinese grocery store to buy soy sauce. I chanced upon the lovely bamboo shoots that were displayed. Not being able to resist, I picked up a 500g pack!
So what did we have for dinner??? Bamboo shoots!!!
My mother once told me that bamboo shoots should always be boiled is lightly salted water… even those that come from a can. So that’s what I did – I boiled the bamboo shoots after slicing them into pieces.
My next problem was how to cook them. Usually I stir-fry the shoots with some pork, shrimp. and mushrooms. Except that I had not of those at the moment. Upon searching the fridge, I discovered that I had… salted eggs! And some spices, i.e. XO sauce and dried shallots.
So then I got out 2 pieces of salted eggs and removed the yolks. The yolks were mashed, while the whites were cubed.
Heat some oil in a wok then put in the mashed yolks. Cook the yolks until frothy, then add the whites. Stir fry several seconds, then add a chopped up dried chili (I used dried Thai chili), about a tablespoon of dried shallots and a heaping teaspoon of XO sauce. Mix around a bit then add the bamboo shoots. Splash some water into the wok to prevent it from drying out. Season with salt, to taste, if desired. Cook a couple of minutes more. Then it is done!
I was nervous at first that hubby would not like it, since it is an “invented” dish but he said it was very good!