By Sri Owen
I used to make this dish in Indonesia from fresh bamboo shoots.
I still use bamboo shoots in England—canned ones, of course— but courgettes and cauliflowers also taste very good if they are cooked this way.
When you open a can of bamboo shoots, you will find chunks of bamboo immersed in liquid. These shoots have been boiled without salt at the time they were packed; the water is put in to stop them getting dry. Throw the water away, rinse the shoots