Chili Bamboo Pickle Shrimp – Sybaritica

Chili Bamboo Pickle Shrimp incorporates a commercially prepared bamboo pickle with chili. It makes a quick, easy, and delicious stir-fry.

Servings: 4 as one dish in a Chinese meal

• 1/2 lb. Medium Shrimp, peeled and deveined;
• 1 cup Chili Pickled Bamboo Shoot slices;
• 1 cup baby Cucumber cut on the bias in thickish slices;
• 1 tbsp. minced Garlic;
• 1 tsp. Sugar;
• 1 tbsp. Rice Vinegar;
• 1 pinch each of Salt and White Pepper;
• 2 tbsp. Soy Sauce.

• Sauté the shrimp in a splash of oil over a moderately high flame until pink, then season with the salt and pepper and remove to a separate bowl.
• Add a little more oil to the pan and fry the garlic until the aroma arises, then add in the cumber slices and sugar and sauté until the slices just begin to soften.
• Add the bamboo shoots along with the vinegar and when all is hot, add in the shrimp and the soy sauce. Sauté a minute or so longer and then serve immediately.