1647. CHICKEN, SMOKY BACON and BAMBOO SHOOT STIR-FRY

serves two as a main or four to share


1 tablespoon groundnut oil
3 smoked bacon rashers sliced
2 x 200 gram-250 gram chicken breasts each cut into 5mm slices
1 x 220 gram tin of bamboo shoots drained
1 handful of bean sprouts
1-2 tablespoons light soy sauce
1 tablespoon oyster sauce
a dash of toasted sesame oil
1 spring onion sliced
rice of your choice to serve

Heat a wok over a high heat and add the groundnut oil. When the oil starts to smoke, add the bacon and stir-fry for 2 minutes until crispy. Add the chicken and stir-fry for 4 minutes. As the chicken turns from pink to opaque, add the rice wine or sherry. Add the bamboo shoots and bean sprouts and stir-fry for 1 minute, then season to taste with the soy sauce, oyster sauce and sesame oil.

Garnish with the spring onion and serve immediately with whichever rice you fancy. I suggest jasmine rice on its own or boiled with 1.5cm cubes of sweet potato, or egg fried rice as in the picture.


bacon recipe courtesy of: Ching-he Huang, Mail Online, The Daily Mail, Associated Newspapers Limited, Northcliffe House, 2 Derry Street, London W8 5TT

1215. STIR-FRIED BACON with BAMBOO SHOOTS

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