Free Food Recipes

Ingredients

• 900 g (21b) winter bamboo shoots
• 2 slices root ginger
• 3 stalks spring onion
• 3 cloves garlic
• 90 ml (6 tablespoons) lard (use oil if not available)
• 7 ml (1/2 tablespoon) salt
• 225 g (1/2 lb) bean sprouts
• 22 ml (1 1/2 tablespoons) soy sauce
• 30 ml (2 tablespoons) stock
• 45 ml (3 tablespoons) dry sherry pepper to taste
• 12 ml (3/4 tablespoon) sesame oil

Serve 6-8

** Free Food Recipes **

Method:

1. Remove the tough outer leaves of the bamboo shoots, cut away any roots, and chop the tender insides slantwise into small segments. Shred the ginger, and finely chop the spring onions and garlic.

2. Heat the lard in a large frying pan. Add the bamboo shoots and stir-fry over a medium heat for 1 minute. Leave to fry for 5 minutes. Pour away any excess fat. Sprinkle the bamboo shoots with the salt, stir a few times and remove with a perforated spoon.

3. Put the ginger, garlic and spring onion in the pan. Turn the heat to high, and mix the ingredients around a few times. Add the bean sprouts. Sprinkle with the soy sauce, stock, sherry and pepper.

4. Stir this over a high heat for 1 minute. Return the bamboo shoots to the pan, sprinkle with sesame oil, fry for 1 minute and stir-fry for 1 minute more and serve.