- 3 tbsp Vegetable Oil
- 1 x 400g/14oz tin Bamboo Shoots, drained
- 1 tbsp Dry Sherry
- 2 tbsp Soy Sauce
- 1 tbsp Sugar
- 3 tbsp Boiling Water
- 1 tbsp Sesame Oil
1. Slice the bamboo shoots into thin strips.
2. Heat the oil in a large frying pan or wok until very hot then add the bamboo shoots and stir fry for 2-3 minutes.
3. And the sherry, soy sauce, sugar and water. Bring to the boil then simmer for 5 minutes.
4. Add the sesame oil stir well and serve immediately.