Stir-fried bamboo with prawn and pork

Stir-fried bamboo with prawn and pork

By
From
KOTO
Photographer
Michael Fountoulakis

Bamboo features prominently in this dish. I love the balance of the sweetness of the bamboo with the garlic and onion. And, of course, the bamboo also adds a wonderful crunch. If you cannot get fresh bamboo, vacuum-packaged bamboo is available in most Asian supermarkets. You will only need to blanch this bamboo for about ten minutes before using it.

Ingredients

Quantity Ingredient
200g fresh bamboo
vegetable oil, for frying
2 garlic cloves, chopped
150g pork loin, cut into 1 cm strips
150g raw prawns, shelled and deveined, tails left intact
4 spring onions, sliced
1 tablespoon fish sauce
3 tablespoons roasted unsalted peanuts, chopped
1/2 teaspoon freshly ground black pepper
2 sesame rice crackers

Method

  1. Put the bamboo in a saucepan and cover with cold water. Bring to the boil then reduce the heat to low and simmer for 45–60 minutes, or until tender. Drain and when cool enough to handle, peel and cut the bamboo across the grain into 5 cm batons.
  2. Heat a little oil in a wok over medium heat and fry the garlic for 1–2 minutes, or until fragrant. Add the pork and cook for 1–2 minutes, keeping the ingredients moving to avoid burning the garlic. Add the prawns and cook for a further 2 minutes, or until they change colour. Add the bamboo, spring onions and fish sauce and toss to just combine. Add the peanuts, sesame seeds and pepper. Give a final toss to ensure all ingredients are well combined, then transfer to a serving platter.
  3. To eat, break off a piece of rice cracker and top with the stir-fried bamboo mixture.
Tags:
KOTO
Tracey
Lister
Andreas
Pohl
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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