How to Cook Sliced Bamboo Shoots

You can use canned or prepared bamboo shoots to expedite food preparation.

Bamboo shoots are the new growth shoots that emerge from parent bamboo plants that is edible and is used in some Asian dishes. There are several varieties of edible bamboo that are obtainable from specialized fruit and vegetable stores or Asian food markets. Young bamboo shoots can be very bitter and need to be carefully prepared in order to remove the bitter taste and aid in digestion. Once prepared, bamboo shoots make a nutritious addition to soups, salads, vegetable dishes, curries and pickles to name a few. Bamboo shoots are a good source of potassium.

Things You'll Need

• Paring knife
• Sharp knife
• Pot
• Skewer

Instructions

1. Choose shoots that are firm and heavy. These are the freshest shoots. Use the paring knife to peel the outer layer from the bamboo shoots. Cut off the tough root end.

2. Use a sharp knife to cut the bamboo shoots into thin slices.

3. Fill the pot three-quarters full with clean water. Place the bamboo root slices into the pot and cook uncovered for 15 to 25 minutes. You will know they are ready when a skewer will poke through the slices easily.

4. Drain the water from the pot and rinse the bamboo shoots with cold water. Keep submersed in cold water until needed.

Tips & Warnings

• Do not handle bamboo that has come from the boiling water as it will be very hot.

References

• Cook Asian Food: Bamboo Shoots
• Just Hungry: How to Cook Bamboo Shoots (Takenoko)