Stir fried bamboo shoots with chicken
Ingredients
Tinned bamboo shoots- 100 grams (drained, washed and cut into strips)
Garlic- 2 cloves, crushed
Dried Shitake Mushroom- 3 cups, soaked and chopped
Chicken (cut in small pieces)
Rice wine- 1 tsp (or generous drizzle, can be substituted with dry sherry)
Rice wine vinegar- 2-3 tsp
Light soy sauce, 1 tbsp
Dark soy sauce, 1 tsp
Oyster sauce- 1tbsp
Five spice/garam masala – few pinches
Cucumber/gherkins- 1 small (peeled and sliced lengthways. Deseed if preferred)
Olive oil/sesame oil- 1 tbsp
Salt – to taste
Method
In a heated wok add the oil and stir fry the mushroom and garlic. Add chicken pieces and as it begins to cook, add the rice wine and vinegar, stir fry for 1 minute.
Season with the light and dark soy sauce and garam masala powder and stir well. Finally add the bamboo shoots and cucumber slices and stir well. Add salt only if necessary.
*For vegans, chicken can be substituted with vegetables like Bok choi (available in the Indian super market these days) asparagus, capsicum etc.
