The boyfriend is a "meat and potatoes" type of guy, through and through. Actually, I guess he's more accurately described as a "meat and rice" type of guy. In any case, left to his own devices, I think he would eat meat at almost every meal.

For instance, one day while I was cooking dinner, he was hunting around the kitchen for a snack. I suggested an apple or some almonds to tide him over for the hour or so until it would be ready. Instead he went to the fridge, pulled out a rack of lamb, grilled it, and ate it.... and then we had dinner of roast pork.

This is not to say that the boyfriend doesn't like vegetables. In fact, he fully endorses the benefits of eating a mostly vegetarian diet. And, in truth, he eats stirfried vegetables pretty regularly without complaint. I even get specific requests for veggies every so often.

I tend to make these stir fried vegetables the way he taught me to, which is in a Thai-Chinese style with some combination of chopped garlic, Thai chilis, oyster sauce, and/or bean sauce. But last week at the market I found some fresh bamboo shoots that I just couldn't pass up. And after browsing around the web for a bit, I found a wonderful new stir fry method for these woody shoots.

This stir fry recipe calls for garlic, Thai chilis, green onions, and thinly sliced kaffir lime leaves. I also included a small amount of ground pork, just enough to please my meat-loving boyfriend. It was no harder to make than my normal stir fry method and turned out wonderfully!

I'm so excited to have this new stir fry method to add to my repertoire. I've already tried it with eggplant, which turned out great, and am looking forward to trying it with other vegetables. With this delicious new way to cook vegetables, surely the boyfriend's requests for them will become even more frequent!

Recipe

Stirfried Bamboo Shoots | ผัดเผ็ดหน่อไม้หมูสับ

This recipe is an absolutely delicious way to eat bamboo shoots.

5 from 2 votes

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Course: Vegetable

Cuisine: Thai

Prep Time: 2 15

Cook Time: 15

Total Time: 2 30

Servings:

Calories: 65kcal

Ingredients

3 cloves garlic chopped finely
3-5 red Thai chili peppers
2 green onions cut into 1" lengths
3 kaffir lime leaves deveined and sliced thinly
¼ cup ground pork
2 cups bamboo shoots cut into 1" strips
1 Tablespoon oyster sauce
2 Tablespoons thin soy sauce

Instructions

If you are using fresh bamboo shoots, be sure to prepare them properly to remove their natural bitterness/toxins. (I peel the outer layers off, cut them into 1" long strips, and then boil them in salted water for 1-2 hours before using in the stirfry.)
Heat a little oil in a wok over medium high heat.
Add the garlic and chilis and cook until the garlic is golden brown.
Add the ground pork and thin soy sauce and cook until the pork is done.
Then add the bamboo shoots and oyster sauce and stirfry a bit longer.
Add the kaffir lime leaves and green onions. Stirfry just until these are incorporated and the green onions are cooked slightly.
Remove from the heat and serve with jasmine rice.