Bamboo Shoots in Spices, Mushrooms, and Dried Anchovies
Monday, 25 May 2009
At a glance
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.
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.