Chili pork with Bamboo shoots

Pork bhorta is a very popular dish from where I hail from. The indigenous people of Tripura have visibly influenced the kitchen of the Bengali population residing there. Bamboo shoots is another such influence. My in-laws love the Thai Red Curry I make, maybe because I love to eat it myself.  The bamboo shoots enthuse a delightful flavor in the gravy, accompanied with shrimp or chicken and vegetables of your choice - it can well be your ticket to all round nutrition in one dish.

In US, I have used only canned bamboo so far. They are less hassle- already softened in brine. This time, I am going to experiment with frozen bamboo, and if this goes well I'll graduate to fresh bamboo (available in most Asian grocery stores). Tip: You have to boil fresh bamboo with salt and water.

Preparation :

1. Boil pork in a pressure cooker with salt. Drain the water. Cool and cut into strips
2. Microwave or boil the bamboo shoots if using fresh bamboo. Dice them to bite sized pieces. Drain the brine and wash the excess salt if you are using canned ones.
3. Ground coriander seeds and Chinese peppercorn in a coffee grinder. (You may use spices of your choice)
4. Thinly slice white onions, green onions. Mince garlic and Thai chilies.

Recipe:

1. In a wok, heat oil over medium-heat. Add the onions, minced garlic and Thai chilies.
2. Add the coriander-peppercorn powder.  Saute well.
3. You may use soy sauce and chili bean paste if you like the fermented  flavor.
4. Add the pork/meat of your choice and the bamboo.
5. Cook till the oil separates, add the green onions.

You may also like Braised bamboo with pork

Thai shrimp curry with vegetables and bamboo shoots

Ingredients
2 tablespoons cooking oil
1/2 cup chopped shallots
3 red chillies or Thai chilies broken
2 teaspoons minced garlic and ginger
2 teaspoons sugar
1 (14-ounce) can coconut milk
1 pound medium shrimp, peeled and deveined (cooked shrimp is ok)
3 tablespoons chopped Thai basil leaves
1 packet frozen vegetables- preferably with bamboo shoots in it. They give a different flavor.
Pinch of curry powder

Can add Thai fish sauce if you like.

In a large wok heat the oil over medium-high heat. Add the shallots, sauté, add garlic and ginger. Add the vegetables. Stirring, add sugar, then the coconut milk and bring to a boil. Simmer until thickened slightly. Add the shrimp and cook, stirring, until cooked through. Add curry powder. Serve over rice

  Link 1

Sometimes, I use chicken instead of  shrimp , and pickled bamboo shoots instead of brined ones.