Bamboo Shoot Salad

This dish originates from Isaan, in the northeast of Thailand, where it would be eaten with sticky rice.

4 ounces bamboo shoots (about 2/3 to 3/4 cup)
2  shallots, peeled
1 clove garlic
1/4 cup vegetable broth
2 tablespoons lemon juice
2 tablespoons light soy sauce
1 teaspoon sugar
1 teaspoon chili powder
2 teaspoons dry-fried {sesame seeds}
10  fresh mint leaves
1  scallion, finely chopped
2  large Chinese cabbage (Napa cabbage) leaves
2  long beans, chopped into 4-inch lengths (green beans may be substituted)
With a knife, scrape the pieces of bamboo shoot to make long matchstick gratings, and set aside.

Grill the shallots and garlic until they are soft and give off a pleasant, slightly burned aroma without actually burning. Place in a mortar and pound them together, then set aside.

Put the broth into a saucepan and bring to a boil. Add the bamboo shoot gratings, the pounded shallot and garlic, lemon juice, soy sauce, sugar, and chili powder and stir well. Remove from heat. Add the sesame seeds, mint leaves, and scallion, stirring briefly. Arrange the Chinese cabbage leaves and the long beans around the edge of a serving dish, pour the mixture into the center, and serve.

Ease of Preparation: Moderate

Preparation Time: 15 min

Cook Time: 15 min

Servings: 1

Recipe By: Vatcharin Bhumichitr

From:  Gourmet Thai in Minutes
Used with permission of Kyle Books