Stir-Fry Bamboo Shoots (Labong) Recipe

  • 1/4 kg fresh bamboo shoots (or canned-sliced)
  • 3 tbsp. cooking oil (vegetable or peanut oil)
  • 3 tsp. fish sauce (patis)
  • 1 tsp. turmeric
  • Dash of chili powder (depending on how spicy you want it)
  • 1 small red onion sliced
  • 1 small green chili sliced
  • chicken powder
Stir-Fry Bamboo Shoots (Labong) Recipe

  1. Rub the bamboo shoots with a tablespoon of salt to squeeze out the excess liquid for about a minute. Then rinse it out in running water. Soak in water and set aside.
  2. In a wok or frying pan, put the cooking oil (pan must be heated). Stir-fry the onions.
  3. Put the turmeric and chili powder together, and add quickly the soaked bamboo shoots (water drained).
  4. Stir-fry for a minute then add the fish sauce and chicken powder (or any seasoning powder)
  5. (*You can also add fresh prawns or dry prawns (soaked in water then pounded))
  6. Add the green chili and continue to stir-fry until the chili changes color and you can see the oil. Remove from heat.
  7. Best served with fried fish or chicken with hot rice.

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