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Delicacies - Menu for April 2000




500gms canned young bamboo shoots

2 tbsps sweets bean paste

2 tbsps dark soya sauce

1 tbsps sugar

3 tsps chinese rice wine

2 tbsps water

250gms spinach

2 tsps sesame oil

oil for deep frying


  1. Drain bamboo shoots and cut into 2cm cubes. Place in a large strainer and fry in hot oil. Remove and drain.

  2. Place bamboo shoots in a dry pan with bean paste, soy sauce, sugar and wine.

  3. Add 2 tbsps oil and bring sauce to boil. Add water and simmer until the bamboo shoots are tender. Season with pepper.

  4. Soften spinach in 1 tbsp oil for 2 minutes, then arrange on a platter.

  5. Place seasoned bamboo shoots on top and sprinkle with sesame oil.

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