Coconut-Stewed Bamboo Shoots With Shrimp (Ginataang Tambo)

neutral oil, such as sunflower or canola

minced garlic

red chiles, preferably bird’s-eye, chopped

minced fresh ginger

minced white onion (about 1/4 of a small onion)

full-fat coconut milk

peeled jumbo shrimp

Asian fish sauce

canned bamboo shoots, drained and cut into strips (or substitute fresh, blanched bamboo shoots if possible)

Kosher salt, as needed

Black pepper, as needed

Cooked white rice, for serving