450 g sliced bamboo shoots, canned
3 spring onions
1 clove garlic
3 tb oil
2 tb fish sauce
2 tb oyster sauce
1 tb sugar
2 eggs, beaten
Takes 25 minutes
Drain bamboo shoots and wash.
Cut spring onions into 2 cm long pieces, chop garlic.
Heat oil in a wok or a pan and stir-fry garlic until golden.
Add bamboo shoots, onions, fish sauce, oyster sauce and sugar and stir fry.
Push to one side and quickly add beaten eggs. Once they begin to set, gently scramble them. Stir eggs and the bamboo shoots.
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