� In a large saut� pan or wok, heat 5 tablespoons of the cooking oil and brown the garlic, onion and ginger, stirring constantly. Add the bamboo shoots and soy sauce. Simmer until the bamboo shoots are cooked.
� Add kalamansi juice or extract and simmer until almost all the liquid has evaporated. Add the remaining oil and continue cooking for 6 more minutes. Season to taste with salt and pepper.
*Available at international grocery stores.
8 Tbsp. cooking oil, divided
5 cloves garlic, chopped
1 medium onion, chopped
1-inch piece of ginger, thinly sliced (optional)
3 cups bamboo shoots (preferably uncanned), sliced and blanched
2 Tbsp. soy sauce
4 Tbsp. kalamansi juice or extract*
Salt and pepper to taste
5 cloves garlic, chopped
1 medium onion, chopped
1-inch piece of ginger, thinly sliced (optional)
3 cups bamboo shoots (preferably uncanned), sliced and blanched
2 Tbsp. soy sauce
4 Tbsp. kalamansi juice or extract*
Salt and pepper to taste
This article appears in Apr 1-30, 2009.