Pickled bamboo shoots
Ingredients
Bamboo shoots – 1 cup (sliced)
Vinegar – ¾ cup
Dry red chilli flakes- 2tbsp
Sesame oil- 2 tbsp
Salt- to taste
Method
Slice the bamboo shoots after removing the outer layer and boil for ten minutes. Discard the water and wash it under running water. Repeat the process a couple of times to remove bitterness. In a wok add oil and temper chilli flakes. Add the shoots, sauté and finally pour vinegar. Mix well for ten minutes. Let cool and transfer to a glass bottle. This pickle holds well for a couple of weeks in the refrigerator.
