How To Prepare Fresh Bamboo Shoots In The Instant Pot Recipes
HOW TO PREPARE FRESH BAMBOO SHOOTS IN THE INSTANT POT
Preparing your own bamboo shoots might be more time-consuming than buying a can at the supermarket, but the taste and texture of fresh bamboo shoots make the process more than worth it.
Provided by Joëlle
Number Of Ingredients 4
Steps:
- Prepare the bamboo shoots: cut the pointy ends off at an angle (see picture). Cut a slit through the thick outer layers of the concave side of the shoot.
- Place bamboo shoots and chile peppers in the instant pot liner. Add 1 cup rice bran flour (nuka) and enough water to cover the shoots.
- Cook on high pressure for 40 minutes, and let the pressure release naturally. Leave the bamboo shoots to soak in the rice bran water until the water is cool to the touch (you can leave them to soak overnight)
- Discard the soaking water and the peppers and rinse the shoots well to remove the bran.
- Start peeling off the outer leaves, and keep going until you are left with only the tender, pale golden flesh .
- Cut the tough stem off (about 1-2 cm from the edge), and trim off any remaining brown spots.
- Fresh bamboo shoots are best consumed on the day they are cooked, but you can also store them in the fridge, submerged in water, for up to five days, if you change the water every day.
Nutrition Facts : Servingsize 1 serving, Calories 296 kcal, Fat 13 g, SaturatedFat 2 g, Cholesterol 0 mg, Sodium 14 mg, Carbohydrate 50 g, Sugar 14 g, Protein 17 mg
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