Sikkimese-style Bamboo Shoot Stir Fry

Ingredients

While the original Japanese dish Menma primarily uses fermented bamboo shoots, the Sikkimese adaptation focuses on using fresh bamboo shoots. Additionally, the Sikkimese version incorporates local spices like Sikkim cardamom and Sikkim pepper, which lend a unique flavor profile to the dish. The Sikkimese Bamboo Shoot Stir Fry also highlights the culinary traditions and ingredients of the Himalayan region. We alse have the original recipe for Menma, so you can check it out.

• 500g (1.1 lb) fresh bamboo shoots, peeled and sliced 500g (1.1 lb) fresh bamboo shoots, peeled and sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon Sikkim cardamom powder 1 teaspoon Sikkim cardamom powder
• 1 teaspoon Sikkim pepper powder 1 teaspoon Sikkim pepper powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 12g, 4g
• Protein: 2g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large pot, bring water to a boil and add the sliced bamboo shoots. Cook for 10 minutes or until tender. Drain and set aside.
2. 2.
   Heat vegetable oil in a pan over medium heat. Add the sliced onion and minced garlic. Sauté until the onion turns translucent.
3. 3.
   Add the cooked bamboo shoots to the pan and stir-fry for 5 minutes.
4. 4.
   Sprinkle Sikkim cardamom powder, Sikkim pepper powder, turmeric powder, and salt over the bamboo shoots. Mix well to coat the shoots evenly with the spices.
5. 5.
   Continue stir-frying for another 5 minutes or until the bamboo shoots are well-cooked and infused with the flavors.
6. 6.
   Garnish with fresh cilantro and serve hot with steamed rice.

Treat your ingredients with care...

• Bamboo shoots — Ensure that the bamboo shoots are properly peeled and sliced before cooking. Fresh bamboo shoots are preferred for this recipe to achieve the desired texture and taste.

Tips & Tricks

• For an extra kick of flavor, you can add a small amount of Sikkim chili powder to the stir fry.
• If fresh bamboo shoots are not available, you can use canned bamboo shoots as a substitute, but make sure to rinse them thoroughly before using.
• Adjust the amount of spices according to your taste preferences. You can increase or decrease the quantities of Sikkim cardamom powder and Sikkim pepper powder to suit your desired level of spiciness.

Serving advice

Serve the Sikkimese Bamboo Shoot Stir Fry hot with steamed rice for a complete and satisfying meal. It can also be enjoyed as a side dish with other Sikkimese delicacies.

Presentation advice

Garnish the stir fry with a sprinkle of freshly chopped cilantro to add a pop of color and freshness. Serve it in a traditional Sikkimese bowl or plate to enhance the presentation.