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- Bring the wok rice with water to a boil in a pot and let it braise under cover for 10-15 minutes at small heat
- Peel and dice the garlic.
- Heat up the wok oil in a wok. Fry the shrimps and the bamboo shoots with stirring. Then stir in the garlic and season with soy sauce and wok spices.
- Add the coconut milk and let the mixture braise for about 5 minutes.
You can also use chicken instead of shrimps. You might want to add pepper, zucchini or baby corn instead of bamboo shoots.