Bamboo Shoots with Shrimp and Meat

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Bamboo Shoots with Shrimp and Meat (Goi Mang Tom Thit)
Servings	Calories	% from Fat	Fat	Sodium	Carbohydrates	Protein	Cholesterol
8	N/A	N/A	N/A	N/A	N/A	N/A	N/A

`INGREDIENTS:`
1 can (5 ounces) bamboo shoots	4 ounces pork, thinly sliced	4 ounces raw shrimp, shelled and deveined
1 tablespoon vegetable oil	1 clove garlic, chopped	2 shallots or white part of 2 scallions, chopped
2 teaspoons fish sauce (nuoc mam)	sprinkling of freshly ground black pepper	2 tablespoons toasted sesame seeds
3 tablespoons roasted peanuts, chopped	4 ounces 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. Cut the shrimp in half and then into strips.
`2`	Heat a frying pan over high heat and add the oil. Fry the garlic and shallots, then add the pork; keep stirring until there is no trace of pink visible. Add the shrimp, then the bamboo shoots; stir well to combine. Add the fish sauce and black pepper, then the sesame seeds, chopped peanuts, and chopped mint leaves. Mix well and transfer to a serving platter.
`3`	Serve either immediately, hot, or several hours later at room temperature, with the shrimp chips.

Vietnamese Dessert

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Picture Tour Show	How to Cook Beef	How to Cook Chicken	How to Cook Fish	How to Cook Pork	How to Cook Shrimp	Using Herbs- Spices	Using Cooking Oil

Bamboo Shoots with Shrimp and Meat (Goi Mang Tom Thit)