Stir-fried bamboo with sesame seeds

Stir-fried bamboo with sesame seeds

Măng xào

By
From
Real Vietnamese Cooking
Serves
6
Photographer
Michael Fountoulakis

Pre-prepared bamboo is available in vacuum-sealed packs from Asian grocers. The unopened packs can be kept in the fridge for up to two months, so it’s a wonderful ingredient to keep handy for a quick dish such as this. You can also add prawns, pork or beef for a more substantial meal.

Ingredients

Quantity Ingredient
300g vacuum-packed bamboo
1 tablespoon vegetable oil
3 garlic cloves, finely chopped
2 tablespoons sesame seeds, toasted
3 spring onions, thinly sliced
5 saw-tooth coriander stems, roughly chopped
5 Rice crackers, to serve

Method

  1. Remove the bamboo from its packet and rinse under cold running water. Put the bamboo in a saucepan and cover with cold water. Gently bring to the boil, then reduce the heat and simmer for 15 minutes.
  2. Drain the bamboo well. Using a knife or your fingers, pull the bamboo apart into smaller pieces that will be easy to pick up with chopsticks.
  3. Heat the oil in a wok. Add the garlic and cook until fragrant. Add the bamboo and cook for 3–4 minutes.
  4. Add the sesame seeds, fish sauce, spring onion and coriander, tossing to mix the seeds and greens evenly through, and to stop the bamboo sticking.
  5. Serve straight away on a platter, with the rice crackers.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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