Main dishes

Bamboo shoot stir-fry

15 min Cook
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Bamboo shoot stir-fry

This bamboo shoot stir-fry is an easy Asian style stir-fry that can be prepared without a ton of ingredients. Accompanied with steamed Basmati rice, it’s a light and yet satisfying main meal. The best part is that you can swap the ingredients with what you have in your fridge: bamboo shoots work well with pretty much anything else.

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Bamboo shoot stir-fry

Bamboo shoot stir-fry

corinthian
This simple stir fry is a crowd pleaser. The Asian style sauce is the entire secret of the dish.
prep time
10 min
cooking time
15 min
servings
2
total time
35 min

Equipment

  • Wok or large non-stick pan

  • Rice steamer or pot

Ingredients

  • 2 tablespoons toasted sesame seed oil

  • 1 garlic clove

  • 2-cm piece of fresh ginger root

  • 1/2 red chili pepper

  • 1/2 cup bamboo shoots in a jar, rinsed

  • A handful of raw, unsalted cashews

  • 1 carrot

  • 1 green bell pepper

  • 200 g lean meat of your choice (we used vegan chicken pieces)

  • 2 tablespoons water

  • 2 teaspoons corn starch

  • 2 teaspoons olive oil

  • 2 tablespoons soy sauce

  • 2 tablespoons maple syrup (you can use 1 tablespoon sugar instead)

  • 1 tablespoon lemon juice

  • Fresh chive, to garnish

  • 3/4 cup Basmati rice

Instructions

1

Cook the rice

Steam the rice in a rice steamer or boil it in a pot with 3 cups water. Cook for 15 minutes, until it's soft and fluffy.
2

Prep the vegetables

Drain the bamboo shoots and rinse them well. Set them aside to dry. Peel the carrot and slice it into sticks about 2-3 mm wide. Set them aside. Rinse well the pepper, core it, and quarter it. Remove the white membranes and the seeds, then slice each quarter into thin strips, to match the width of the carrot. Peel the garlic and slice it thinly. Thinly slice the chili pepper, grate the ginger root, and thinly chop the slice.
3

Prepare the sauce

In a small bowl or a glass, whisk together the olive oil, soy sauce, water, maple syrup, and lemon juice. Add the corn starch and whisk again. Set aside.
4

Serve

Drain the rice and fluff it up with a fork. Transfer to the serving plates and top with the stir-fry. Garnish with the fresh chive and serve while hot.
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