300 g	Fresh peeled bamboo shoot
2 Tbsp	Chopped spring onion
1 Tbsp	Chopped ginger
1 Tbsp	XO sauce

2 Tbsp	Dark soya sauce
1 tsp	Sugar

1. Trim and parboil fresh bamboo shoot, cut into wedges, stir in seasonings, set aside for 10 min.
2. Heat 1/2 wok oil, deep-fry bamboo shoot in hot oil until golden, remove and drain.
3. Heat 1 Tbsp oil, saute spring onion and ginger until fragrant, add bamboo shoot, stir in XO sauce and fry well together. Dish and serve.

To prepare fresh bamboo shoot: Remove the brown overlapping skin from the bamboo shoot, peel and trim. Parboil in large amount of water for 30 min or until cooked. Use as required.