Rebung cah wortel - stir fried bamboo shoots with carrots

Ingredients

• 150 gbamboo shoots
• 2carrots
• 50 gsmall prawns
• 3 clovesgarlic
• 1/2onion
• 1 cmginger
• 3red chillies
• 5 ml (1 tsp)fish sauce
• 7.5 ml (1/2 tbsp)oyster sauce
• 1.25 ml (1/4 tsp)salt
• 2.5 ml (1/2 tsp)pepper
• 100 mlwater
• 30 ml (2 tbsp)oil

Instructions

1. 1

   Prepare the vegetables

   Slice the bamboo shoots thinly. Chop the garlic, cut the chillies and onion into thin strips, and slice the carrots diagonally.

2. 2

   Fry the aromatics

   Heat the oil in a pan. Fry the onion, garlic, chillies and ginger for 2 minutes.

3. 3

   Cook the prawns

   Add the small prawns and cook for 1 minute.

4. 4

   Add the vegetables

   Add the bamboo shoots and carrots, then stir-fry until they are half-cooked.

5. 5

   Season the stir-fry

   Add the fish sauce, oyster sauce, salt and pepper, and mix well.

6. 6

   Simmer until tender

   Pour in the water and cook until the vegetables are tender.

What is rebung cah wortel?

Rebung means bamboo shoots in Indonesian, while cah refers to a quick stir-fry. This home-style combination pairs the mild, gently crunchy shoots with sweet carrot, prawns and fragrant aromatics.

Here, fish sauce and oyster sauce season the vegetables without masking their flavour. The short stir-fry followed by a little simmering helps bring the ingredients together while keeping the dish straightforward.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The carrots and bamboo shoots provide most of the carbohydrates, while the oil contributes much of the fat. The prawns add some protein, with the fish and oyster sauces also contributing to the dish's savoury character. Serve it with rice and a generous side of greens to make a balanced plate.

Choosing the ingredients

Bamboo shoots: use prepared, edible bamboo shoots, sliced thinly so they cook evenly. Their mild flavour works well with the salty sauces.

Carrots: diagonal slices give the pieces plenty of surface area and make it easier to judge when they are tender.

Prawns: small prawns distribute through the stir-fry and cook quickly. Keep them ready beside the pan before you start frying.

Build the aromatic base

Aromatics: fry the onion, garlic, chillies and ginger together for the stated 2 minutes. Keep them moving so they soften and release their fragrance without catching.

Prawns: add these after the aromatics and cook for 1 minute before adding the vegetables. This gives them a brief head start in the hot pan.

Look for the right texture

Half-cooked vegetables: after the initial stir-fry, the carrots and bamboo shoots should have started to soften but need the water simmer to finish cooking.

Tender finish: cook until the vegetables are tender, checking the carrots as a useful cue. Avoid leaving the pan unattended once the water has been added.

Seasoning and balance

Sauces: fish sauce and oyster sauce add savoury depth, so mix them through evenly before adding the water. The recipe also includes salt and pepper; taste only after the sauces are incorporated if you are adjusting seasoning at the table.

Chillies: the red chillies bring heat as well as colour. Their intensity can vary, so serve extra chilli separately if diners prefer different spice levels.

Timing the cooking

Have the vegetables sliced and the seasonings measured before heating the oil, as the early frying stages move quickly. The recipe gives 2 minutes for the aromatics and 1 minute for the prawns; the remaining cooking time depends on how quickly the vegetables turn tender.

Use a pan large enough to stir the vegetables without spilling. If the pan is crowded, the ingredients may cook less evenly.

What to serve alongside

Rice: serve the stir-fry with steamed rice to catch the savoury cooking liquid and make it a more filling meal.

Fresh sides: a simple cucumber salad or lightly cooked greens can add a fresh contrast. Keep additional sauces modest, since the stir-fry is already seasoned.

Recipe notes & tips

• Cut the bamboo shoots and carrots to a similar thickness so they cook at a similar pace.
• Measure the sauces and water before you begin frying.
• Keep the aromatics moving as they fry to help prevent them from catching.
• Add the prawns after the aromatics, as directed, so they do not overcook during the vegetable preparation.
• Check tenderness as the water simmers rather than relying on a fixed extra cooking time.

Variations

• Adjust the heat: use fewer red chillies for a milder stir-fry.
• Add greens: stir in a handful of leafy greens near the end and cook until wilted.
• Make it vegetarian: omit the prawns and use vegetarian alternatives to the fish and oyster sauces.
• Serve with noodles: spoon the finished stir-fry over cooked noodles instead of rice.
• Add crunch: scatter sliced spring onions over the dish just before serving.

Common mistakes to avoid

• Uneven slices: thick pieces take longer to cook; cut the bamboo shoots thinly and the carrots into even diagonal slices.
• Aromatics catching: they can burn if left still; stir them regularly during their 2-minute fry.
• Prawns cooked too long: they can turn firm; follow the 1-minute cooking step before adding the vegetables.
• Adding water too early: the vegetables may simmer before they have had their stir-fry; add it after seasoning.
• Stopping too soon: the vegetables may remain firm; continue cooking in the water until tender.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat in a pan until piping hot, adding a small splash of water if the stir-fry seems dry.

Frequently asked questions