Definition: The shoots of the bamboo plant, native to Asia, and a popular item in Chinese cooking. Edible bamboo shoots fall into two broad categories, winter and spring shoots. Spring shoots are larger and tougher than winter shoots, which are considered to be a delicacy.
In general, canned bamboo shoots are easier to obtain than fresh shoots. After opening the can, you can rinse them in hot water to get rid of any "tinny" taste. Another option is to briefly blanch them. Unused bamboo shoots should be stored in the refrigerator in a jar of water, with the water changed daily.
Written by Rhonda Parkinson
In general, canned bamboo shoots are easier to obtain than fresh shoots. After opening the can, you can rinse them in hot water to get rid of any "tinny" taste. Another option is to briefly blanch them. Unused bamboo shoots should be stored in the refrigerator in a jar of water, with the water changed daily.
Written by Rhonda Parkinson
Examples: Recipes Using Bamboo Shoots:
Stir-fried Mushrooms and Bamboo Shoots
Vegetarian Mock Eel
Shrimp Lo Mein With Three Vegetables
Return to the Glossary of Chinese Ingredients and Cooking Terms
Stir-fried Mushrooms and Bamboo Shoots
Vegetarian Mock Eel
Shrimp Lo Mein With Three Vegetables
Return to the Glossary of Chinese Ingredients and Cooking Terms
