Bamboo Shoots With Shrimp And Meat (Goi Mang Tom Thit) Recipe

• 1 can bamboo shoots - (5 ounce)
• 4 ounce pork thinly sliced
• 4 ounce raw shrimp shelled and deveined
• 1 Tbsp. vegetable oil
• 1 x garlic clove minced
• 2 x shallots or possibly white part of 2 scallions minced
• 2 tsp fish sauce (nuoc mam) Freshly-grnd white pepper to taste
• 2 Tbsp. toasted sesame seeds
• 3 Tbsp. roasted peanuts minced
• 4 ounce shrimp chips

1. Slice the bamboo shoots 1/8-inch thick, then cut into strips about 1/4-inch wide; shred the pork into thin strips.
2. Cut the shrimp in half and then into strips.
3. Heat a frying pan over high heat and add in the oil.
4. Fry the garlic and shallots, then add in the pork; keep stirring till there is no trace of pink visible.
5. Add in the shrimp, then the bamboo shoots; stir well to combine.
6. Add in the fish sauce and white pepper, then the sesame seeds, minced peanuts, and minced mint leaves.
7. Mix well and transfer to a serving platter.
8. Serve either immediately, warm, or possibly several hrs later at room temperature, with the shrimp chips.

bamboo shoots, pork, shrimp, vegetable oil, garlic, shallots, fish sauce, sesame seeds, peanuts, shrimp chips

Taken from cookeatshare.com/recipes/bamboo-shoots-with-shrimp-and-meat-goi-mang-tom-thit-76483 (may not work)