Ingredients:
450g preserved bamboo shoots
350g minced pork
6 cloves of garlic, chopped
6 red bird’s eye chilies, halved
6 kaffir lime leaves, torn in half
60g fresh basil leaves
2 tbsp cooking oil
1 tbsp fish sauce
2 tbsp oyster sauce
1 tbsp sugar
Instructions:
Cut the bamboo shoots into halves, then into 2.5-inch pieces.
Chop the garlic and red chilies.
Pluck the basil leaves.
Heat the oil in a large pan.
Add the garlic and fry until slightly golden.
Add the minced pork and cook until browned.
Add the bamboo shoots, red chilies, and kaffir lime leaves.
Stir-fry for a few minutes.
Add the fish sauce, oyster sauce, and sugar.
Mix well and cook for another 3 minutes.
Add the basil leaves and stir-fry for another minute.
Serve hot with rice.
