04 January 2013,03:28 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • If using the dried shrimps, soak them in warm water for 15 minutes then drain.
  • Heat the oil in a wok or deep frying pan, add the bamboo shoots and stir-fry for 2 minutes until pale brown around the edges.
  • Remove from the pan and drain on kitchen paper.
  • Add the ginger, shrimps (if using), and Szechuan pickles to the pan and cook for 1 minute.
  • Stir in the sugar, salt and stock and bring to the boil. Return the bamboo shoots to the pan.
  • Add the red peppers, mixing well, and cook for 2 minutes.
  • Transfer to a warmed serving dish and sprinkle over the sesame seed oil.
  • Serve immediately.


  • 4 tablespoons dried shrimps
  • 4 tablespoons Cooking oil
  • 750 grams bamboo shoots, drained
  • 1 inch piece root ginger, peeled and finely chopped
  • 100 grams Szechuan pickled vegetables, chopped
  • 4 teaspoons caster sugar
  • Pinch of salt
  • 300 ml chicken stock
  • 4 red peppers, cored, deseeded and sliced
  • 2 tablespoon sesame oil

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