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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

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.

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