DRY-COOKED BAMBOO SHOOTS

Preparation Method :

• If using the dried shrimps, soak them in warm water for 15 minutes then drain.
• Heat the oil in a wok or deep frying pan, add the bamboo shoots and stir-fry for 2 minutes until pale brown around the edges.
• Remove from the pan and drain on kitchen paper.
• Add the ginger, shrimps (if using), and Szechuan pickles to the pan and cook for 1 minute.
• Stir in the sugar, salt and stock and bring to the boil. Return the bamboo shoots to the pan.
• Add the red peppers, mixing well, and cook for 2 minutes.
• Transfer to a warmed serving dish and sprinkle over the sesame seed oil.
• Serve immediately.