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Eggs and Bamboo Shoot Curry

Published under: Thai

Eggs and Bamboo Shoot Curry
Eggs – 6, boiled
Bamboo Shoots – 200 gms, cut into thin strips
Vegetable Stock – 4 cups
Button Mushrooms – 100 gms
Black Pepper Powder – 1 tsp
Carrot – 1, cut into strips
Spring Onions – 1 to 2 cups
Oil – 1 tblsp
Coriander Leaves – 1 tblsp, chopped
Soya Sauce – 1 tblsp

1. Heat oil in a pan.
2. Add the eggs and fry till light golden.
3. Remove and keep aside.
4. Pour the stock into the same pan.
5. Add the vegetables and bring to a boil.
6. Continue to boil till the gravy thickens.
7. Remove and turn off the heat.
8. Serve with cooked rice.

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