Bamboo Shot Recipes

HOW TO COOK BAMBOO SHOOTS

Steps:

• Wash the bamboo under running water. Move all of the shoots to the sink. The water temperature doesn't matter, so keep it lukewarm for safety. Rinse each shoot to remove any dirt on it. If you are using canned or vacuum-sealed bamboo shoots, rinsing is all you need to do. The shoots are pre-cooked, so you can use them right away in any recipe.
• Slice through the shoots' outer layer. Place the shoots flat on a cutting board. Hold a sharp knife flat against the shoot's top end. Work the knife underneath the shoot's rough, green outer layer. Cut from the top all the way to the shoot's bottom end.
• Pry off the outer layer by hand. Use the cut you made to get your fingers underneath the tough outer layer. Pull the bamboo and the outer layer in different directions to separate them. Continue peeling off the outer layer until you see the white inner portion.
• Cut off more layers until the bamboo feels tender. Touch the bamboo with your fingers. The white inner flesh should feel soft to the touch. If it doesn't, cut and pry off another layer. Repeat this until you reach a layer that feels soft to the touch.
• Slice about 1 in (2.5 cm) off the root end. The root is the shoot's rounded, wider end. Measure about 1 in (2.5 cm) and cut all the way through the shoot. This part is too bitter to eat, so throw it out. Check to make sure you have removed all of the tough or woody parts on the stem. It should feel soft as well.
• Place the shoots in a pot. Set a cooking pot on the stove. If you can't fit the shoots in the pot, slice them lengthwise 2 or 3 times. Leave enough space to fill the pot with water.
• Cover the shoots with water. Fill the pot with enough lukewarm water to cover the shoots. You want the water level to be at least 1 in (2.5 cm) above the shoots. Plain water is fine for cooking shoots, but consider using rinsing water from rice to make it more authentic. Rinsing water is made by submerging rice in water in a separate bowl. You can cook the rice to serve along with the shoots.
• Boil and simmer the shoots for an hour. Turn the heat up high and wait for the water to boil. Once it does, adjust the heat to keep the pot at a simmer. Leave the pot uncovered and let it simmer to cook away the bamboo shoots' bitter flavor. You don't have to stir the shoots around in the pot, but check occasionally to make sure they are still covered by the water.
• Check the shoots for softness with a skewer. Before turning off the heat, poke the shoots with a skewer. If the shoots are done cooking, the skewer will go through them without resistance. You can also try cutting one with a knife to check this. If the shoots aren't done, let them cook for another 5 to 10 minutes before testing them again.
• Cool cooked shoots in the pot. After the shoots finish cooking, turn off the heat. Don't take them out of the water yet. Wait about 10 minutes for the shoots to cool off, then take them out using tongs or by draining the water into a collander.

BAMBOO SHOT

Steps:

• To a cocktail shaker or mixing glass, add the sherry, vermouth and bitters.
• Hold one of the lemon peels by its long edges, skin facing down into the cocktail shaker. Pinch the peel to express the citrus oils in. Repeat with the remaining lemon peel and the orange peels.
• Add salt and ice, and stir until chilled. Strain into eight small glasses and serve immediately with olives.

PORK AND BAMBOO SHOOTS

Steps:

• Heat one tablespoon peanut oil in a wok set over medium heat. Add the bamboo shoots to the pan; stir-fry until dry and fragrant, about 3 minutes. Remove from wok and reserve.
• Increase temperature to high, and pour in the remaining peanut oil. Quickly fry the garlic, red chile, and red pepper flakes in the hot oil until fragrant. Stir in the pork, and continue to stir-fry until it is cooked through. Pour in the wine; season with salt to taste.
• Return the bamboo shoots to the wok, and heat until sizzly. Stir in the rice vinegar, soy sauce, chicken broth, and additional salt to taste. Cook and stir for 1 to 2 minutes to allow the flavor to penetrate the bamboo shoots. At the end of cooking, stir in green onions. Remove wok from heat; stir in sesame oil before serving.

EASY BAMBOO SHOOT SOUP

Steps:

• Bring stock to a boil.
• Add bamboo shoots and Szechuan sauce, and return to a boil.
• Mix cornstarch and water until there are no lumps, then add to stock/shoots, and let it thicken slightly.
• Add the 1 teaspoons of oil to thin it out a little.
• Salt and pepper to taste.
• Enjoy. :).
• For Vegan- Use Vegetable Stock.