100g fresh bamboo shoots
2 fresh red chilies
150g streaky smoked bacon, cut into 4cm strips
3 tablespoons groundnut oil, or lard for frying
1 teaspoon finely chopped garlic
1 teaspoon finely chopped ginger
1 teaspoon dried chili flakes
1 tablespoon light soy sauce
1 handful chives, preferably Chinese, or spring onion greens, cut into 4cm strips
1 teaspoon sesame oil
If using fresh bamboo shoot, remove the husk from the bamboo shoot and cut into thin slices to match the bacon.
Blanch the slices in a pan of boiling water for 2-3 minutes, then drain. If you are using tinned winter bamboo, simply cut into thin slices and blanch in boiling water for 2-3 minutes, then drain.
Cut the chillies at an angle into thin slices , discarding the seeds and stalks.
Add the groundnut oil to a wok. Add bamboo slices and allow to sizzle. Then add the bacon, garlic, ginger, chilli flakes and fresh chilli and stir-fry until fragrant, seasoning with light soy sauce to taste.
Add the Chinese chives and stir-fry briefly until cooked. Remove from the heat, stir in the sesame oil and serve immediately with steamed rice.
courtesy of: Fuchsia Dunlop, Great Food Live, UKTV Food | Sky Channel 249, Virgin TV 260