BAMBOO
SHOOTS WITH CUCUMBER
A
simple stir-fried side dish of canned bamboo shoots and sliced cucumber
is the perfect accompaniment to a Thai main meal.
Ingredients:
SERVES 4
˝ cucumber
2 tbsp sesame oil
4 shallots, chopped finely
1 garlic clove, sliced finely
350 g/12 oz canned bamboo shoots, drained
1 tbsp dry sherry
1 tbsp soy sauce
2 tsp cornflour (cornstarch)
1 tsp sesame seeds
salt
TO GARNISH:
2 red chilli flowers
Sliced spring onions (scallions)
Directions
1.
Sliced the
cucumber thinly and sprinkle with salt. Leave for 10-15 minutes, then
rinse with cold water. To make chilli flowers for garnishing, hold the
stem of the chilli and cut down its length several times with a sharp
knife. Place in a bowl of chilled water and chill so that the
‘petals’ turn out. Remove the chilli seeds when the ‘petals’
have opened.
2.
Heat the sesame
oil in a wok or frying pan (skillet) and add the shallots and garlic.
Stir-fry for 2 minutes, until golden.
3.
Add the
bamboo shoots and cucumber to the wok or frying pan (skillet) and
stir-fry for 2-3 minutes.
4.
Blend together
the sherry, soy sauce and cornflour (cornstarch).add the bamboo shoots
and cucumber, stirring to combine. Cook for 1-2 minutes to thicken
slightly, then add the sesame seeds and stir them through.
5.
Transfer the
vegetables to a warmed serving dish. Garnish wit the chilli flowers and
chopped spring onion (scallion). Serve at once.
.
TIPS
Slating the cucumber before it is stir-fried draws out some of its
moisture so that it stays crisp.
Add some very finely sliced carrot to this dish to add some extra colour,
if you like.
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