Laiwa Kangou

Bamboo shoot stir fry with Potatoes and Green Chillies

Image: Manipur Cuisine @facebook

Side Dish

Healthy

Bamboo Meal

Kanglei

Stir-Fry

One Pan

Spicy

Laiwa Kangou

Friday, November 17, 2023 By : Lukthel / Source / Credit Link :

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Bamboo shoot stir fry with Potatoes and Green Chillies

11 Ingredients
30 Mins
4 People

Laiwa is a Manipuri word for the edible shoots of the Arundinaria callosa bamboo. The bamboo grows in the dense, foggy hill peaks of Manipur. It is a versatile plant with social, economic, and cultural significance.
Laiwa is a common vegetable for the local people. It is used in dishes like: 
Laiwa Kanghou: A simple dish that requires patience and slow cooking
Boiled bamboo shoots: Can be stir fried with egg, boiled chicken, or fried shrimp, or meats
Laiwa Kangshu: Bamboo shoots singju

Laiwa Kangou

Preparation Time
10 minutes

Cook Time
20 minutes

Total Time
30 minutes

Servings
4 servings

Ingredients
11 ingredients

Directions
5 steps

Ingredients

Primary

	8-10 - Arundinaria callosa (Laiwa) Peel the hard cover and slice it thinly, soak in water for about 10 minutes, washed, drained and kept aside.
	2 medium size - Potato Wash and cut into small cubes
	1 handful - Chinese Chives Wash and chop
	5-6 - Green Chillies Wash and chop
	1 medium size - Onion Wash and chop or slice
	1 inch length - Ginger Wash and crush or chop
	1 tablespoon - Oil
	1 teaspoon - Turmeric powder
	1 teaspoon - Cumin powder
	1 teaspoon - Coriander powder
	As required - Salt

Directions

1
Heat oil in a wok or pan, add the onion and fry for a minute, add half of the Chinese chives and fry one more minute.
2
Add ginger, cumin powder, 1/2 of the coriander powder stir well. Then add turmeric powder and cook for a minute.
3
Add the Arundinaria Callosa (Laiwa), Potatoes and salt to taste. Close the lid and cook it for 5 minutes with high flame stirring from time to time to prevent burning.
4
Turn down the heat on low flame and open the lid, cook until the laiwa and potato are soften and half cook. Add the green chillies and remaining coriander powder and Chinese chives. Stir and cook it for a while, little amount of water can be added if it is too sticky or feel burning.
5
After it is well cooked and potato is fully soften, turn the heat off and Laiwa Kangou is ready to serve.