What is Bamboo Shoots
When you hear about bamboo shoots, you might think about them in hot sour soup at the Chinese buffet or take out. They are a “must -have ingredient” in Buddha’s Delight, hot sour soup, and many other Chinese dishes. They are one of the most common ingredients in numerous Asian recipes.
You will find bamboo shoots in canned, fresh, and dried forms. You might wonder what role this veggie plays in cooking, which is to add texture and flavor.
Bamboo shoots are super healthy but taste a little bitter. I am lucky enough to get mine from a local community-grown seller and took pictures below.
Peeling and Cutting
When the bamboo is ripe, you can peel off the skin one layer at a time and then cut it in half with a sharp knife, then remove tough leaves until you see the tender interior. Gently remove the bumpy part from the outer layer of the bottom part. Lastly, press your thumb underneath the bamboo sprout and push the bamboo sprout right out.
This is the most straightforward process to peel this veggie.
Gather the bamboo shoots with enough water in a big pot and boil them for about 30 minutes depending on their size.
Cook on low heat. Check if the inner part of the shoots have become tender by inserting a skewer. Remove from heat when all the shoots become tender and let them cool for some time.
How to store bamboo shoots?
To remove any excess bitterness, it is advisable to soak all the peeled bamboo shoots in cold water for at least 30 minutes after boiling. Before cooking, you can store them in the refrigerator for more than one week. Also, you can keep them in water simultaneously, but remember to replace the water once a day.
Raw Bamboo shoots can be kept for up to two weeks in the refrigerator. If you keep them for a more extended period, the sprouts may become bitter. Canned versions can last for almost a year. Boiling the shoots and freezing them will keep them fresh for longer than two weeks.
You can normally buy them at Asian markets in the refrigerated section.