• The Fiery Foods and Barbecue Supersite
  • Recipe of the Day
  • All About Chiles
  • BBQ, Grilling & Smoking
  • Burn Blog
  • Videos
  • PodCast
  • Fiery Foods & BBQ Show
  • Scovie Awards
 Login / Logout

Keyword >
Cooking
Method >
Meal /
Course >
Ingredient >
Cuisine >
Heat Level >
Chile >






Add to Favourites
My Favourites
Email this recipe
Print this recipe

Bamboo Shoots in Spices, Mushrooms, and Dried Anchovies

Monday, 25 May 2009

Description

This recipe and others can be found in the following article:

Borneo's Forest Food

Article and Location Photos by Victor Paul Borg

 

Ingredients

At a glance
Cuisine
Asian
Ingredient
Seafood
Vegetable
Cooking Method
Stir-Fry
Heat Level
2
Makes
3 cups

  • 1 tablespoon vegetable oil
  • 1 teaspoon finely chopped ginger
  • 2 red chiles, finely chopped
  • 1 small can bamboo shoots (or the fresh equivalent)
  • 1 cup of dried Chinese mushrooms, soaked overnight before use, then sliced
  • 1/2 cup dried-salted Asian-style anchovies
  • 1/2 cup water
  • 1 tablespoon Oyster sauce
  • Salt to taste
  • Methods/steps

    In a wok or frying-pan, heat the oil, then put in the ginger and chiles, and after 30 seconds, add the bamboo shoots, Chinese mushrooms, and anchovies, and fry, stirring, on a medium-high flame for about 2 or 3 minutes. Then add the water and oyster sauce and continue cooking for another minute.

    Additional Tips

    In the Kelabits, the main spice is wild ginger flower; in the recipe here, the dried-salted anchovies replace the salty and tangy ginger flower.

     

    Featured Rapid Recipe



    Copyright© 1997-2014, Sunbelt Shows, Inc.
    No portion of this site may be reproduced in any medium
    without the written permission of the copyright holder.