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Recipe: Chicken and Bamboo Shoots in Black Bean Sauce

Tinned bamboo shoots are available in whole pieces and sliced from most supermarkets. This recipe uses the ready sliced variety. Do soak bamboo shoots in water and drain thoroughly before use.


2 chicken breast fillets (or use mix of thigh meat)
1 jar Wing Yip Black Bean Sauce
1 small red pepper - (large dice)
1 small tin bamboo shoots (140g drained weight)
1 tsp minced garlic paste (or use fresh)
3 spring onions (3cm lengths)
3 tbsp peanut oil or vegetable oil

Cooking Method

Serves 2

Cut the chicken into bite size pieces and season in sesame oil, light soya sauce and 1 tsp cornflour

Heat the oil in a wok and fry the minced garlic.

Add the chicken and the black bean sauce and stir fry on high until chicken is cooked.

This should take approximately 4 minutes.

Then add bamboo shoots and cook for a further 4 minutes before adding the red peppers and white part of the spring onion.

Cook for further 2 minutes before adding in green tops of spring onions and turn off heat.

Serve immediately with white rice.