-1/2lb chicken
-1lb pickled bamboo shoots
-3 cloves garlic
-1 tbs sugar
-1 tsp fish sauce
-1/2 tsp oil
-salt to taste

What to Do:
Cut chicken into bite size pieces. Peel and mince garlic. Wash bamboo shoots a few times to make it less salty, squeeze out excess water. Heat oil in a wok, fry garlic until fragrant, and add chicken, fish sauce, and sugar. Stir fry for about a minute, add bamboo mix well. Add a little water (a few tbs) and cover the wok with a lid. Once the water is almost all evaporated, lift the lid and stir fry for another 5 mins on high heat or until chicken is done. Add fish sauce and sugar to taste in needed.

The pickled bamboo shoots are pretty salty, thus not much “salt” is needed. Sugar is to balance out the sourness of the bamboo.