Bamboo shoots stuffed with pork and ginger

By: Luke Nguyen From: Luke Nguyen's Greater Mekong

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Prep time:
15 min
Cook time:
10 min
Serves:
2

Luke Nguyen uses bamboo to wrap his traditional crunchy on the outside, smooth on the inside, Burmese snacks - serve with sticky rice to make into a main

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Tips and suggestions

Cooks Tips...
You can find fresh bamboo shoots in Asian food stores, you'll need to remove husks and boil to soften. A canned version is also available. Or you could substitute by tying with leeks or artichoke strips.

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Ingredients

  • 150 g pork, minced
  • 1 green chilli
  • 1 red chilli, sliced
  • 3 garlic cloves, diced
  • 2 young bamboo shoots, semi stripped and softened by boiling for 30 minutes
  • A tsp of fresh chopped ginger, or 2 ginger leaves finely sliced
  • vegetable oil
  • Bamboo or kitchen string, for tying
Buy Ingredients at mySupermarket More information

How does this work?

Close

It's simple.

With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.

You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.

One thing is for sure though, you are guaranteed to find the best value.

Method

1. Place the pork, chilli, garlic and salt on a large chopping board. With 2 sharp knives or cleavers, minced all the ingredients together.

2. Take one young bamboo shoot and place a tablespoon of the pork filling in the middle. Sprinkle some of ginger leaf on top and close up parcel securing it with bamboo or kitchen string. Repeat with remaining ingredients.

3. In a medium sized wok, deep-fry at 180C for 3-4 minutes each side until golden brown and crisp.

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