Beef Mince Stir Fry with Bamboo Shoot 🌶

Bamboo shoot is a quintessential Asian ingredient loved for its crunch and mild earthy flavour.  If you've only ever used them out of a tin, look out for whole shoots vacuum-packed in water or brine next time you visit an Asian grocery.  These offer a texture closer to fresh ones with the convenience of being pre-cooked, tenderised and ready for use.  Stir fried in with marinated beef mince, garlic, ginger and chillies, they make a tasty, satisfying meal served with steamed rice.  

Serves 2

INGREDIENTS

• 250g / 9oz vacuum-sealed bamboo shoots*
• 250g / 9oz beef mince
• 1 tablespoon light soy sauce
• 1 teaspoon sugar
• 2 teaspoons Chinese Shaoxin wine
• a dash of white pepper
• 1 teaspoon cornstarch
• 4 teaspoons vegetable oil
• 2 garlic cloves, finely chopped
• 2 thumb-sized slices fresh ginger, finely chopped
• 1 red cayenne chilli, chopped
• 2 tablespoons oyster sauce
• 1 spring onion, sliced into 4cm / 1½" lengths 

*Once opened, vacuum-packed bamboo shoots should be used promptly or stored in a container with fresh water in the fridge up to a few days.  They are delicious in soups and stews too.

METHOD

1. Rinse bamboo shoots under water, then cut into slices.  (Slicing some of them lengthwise makes interesting comb-shaped pieces as pictured above.)
2. Place beef mince in a bowl.  Add soy sauce, sugar, wine, white pepper and cornstarch.  Mix to combine.
3. Heat 2 teaspoons oil in a wok over medium high heat until hot.  Add the bamboo shoots and sauté for 1-2 minutes until lightly browned.  Remove and set aside.
4. In the same wok, heat the remaining 2 teaspoons oil over high heat.  Add garlic, ginger and chillies.  Let them sizzle in the oil for 30 seconds or until fragrant.  
5. Add mince and spread them out in a thin layer to caramelised for a minute or so, then tossing them around to cook through.
6. Transfer bamboo shoots back to the wok.  Add oyster sauce and stir fry for 1-2 minutes.
7. Add spring onions and give everything a final toss before serving.