Chicken & Bamboo Shoot Stir-fry

Make a big pan of this stir-fry and eat it all week!


  • 6 large bamboo shoots
  • 1 chopped onion
  • 2 cloves garlic, chopped
  • 1 large knob ginger, chopped
  • 6-8 chicken thighs, sliced
  • Light soy sauce
  • Dark soy sauce
  • Oyster sauce
  • Sesame Oil

Heat oil in a pan and cook onion and garlic until soft and fragrant. Set aside. Brown chicken pieces then return onion, garlic & ginger to the pan. Add in rinsed bamboo shoots (soak the shoots if you used preserved or pickled bamboo to remove the salt content) Add a splash of each sauce until desired taste is achieved, if you’re not sure which sauce to add more of, follow these guidelines. Light soy sauce is the saltiest, so add last/sparingly. Dark soy gives the caramel colour. Oyster sauces ups the umami and sesame oil gives a delicious nutty aroma. It is very unlikely that you will want to add salt after you’ve added all the sauces.


Serve with fragrant Jasmine rice.


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