Măng Xào Tôm Khô

Măng Xào Tôm Khô is a vibrant and flavorful Vietnamese stir-fry that combines tender bamboo shoots with savory dried shrimp, creating a delightful dish that is both nutritious and satisfying. This Paleo-friendly side dish showcases the fresh, aromatic flavors of Vietnamese cuisine, making it a perfect complement to any meal.

Ingredients

• Bamboo shoots (fresh or canned) - 200 grams
• Dried shrimp - 50 grams
• Garlic - 2 cloves, minced
• Shallots - 1 small, finely chopped
• Coconut oil - 2 tablespoons
• Fish sauce - 1 tablespoon
• Black pepper - 1/2 teaspoon
• Chili pepper (optional) - 1 small, sliced
• Fresh cilantro - for garnish

Steps

1. If using fresh bamboo shoots, peel and slice them thinly; if using canned, rinse and drain well.
2. Soak the dried shrimp in warm water for about 10 minutes to rehydrate, then drain and chop coarsely.
3. In a skillet or wok, heat the coconut oil over medium heat.
4. Add the minced garlic and chopped shallots to the skillet, sautéing until fragrant, about 2 minutes.
5. Stir in the chopped dried shrimp and cook for another 2-3 minutes until they are slightly crispy.
6. Add the bamboo shoots to the skillet, followed by the fish sauce and black pepper, stirring well to combine.
7. If using, add the sliced chili pepper for heat, and stir-fry everything for an additional 5-7 minutes until the bamboo shoots are heated through and slightly tender.
8. Remove from heat and garnish with fresh cilantro before serving.

Nutrition

• Calories: 180
• Protein: 15 g
• Carbs: 15 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: 650 mg
• Cholesterol: 20 mg
• Total Fat: 9 g
• Saturated Fat: 7 g
• Unsaturated Fat: 2 g
• Water: 0.2 L

Health Benefits

• High in protein from dried shrimp, supporting muscle health.
• Rich in fiber from bamboo shoots, aiding digestion.

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