Definitions for "Bamboo shoots"
These crisp shoots of tropical bamboo give a sweetness and crunch to many dishes, especially stir-fries, and are very popular in Chinese cuisine. Cone-shaped and light-colored, bamboo shoots are usually sold canned or dried in Chinese or oriental provision stores and supermarkets. Once opened, shoots can be stored for up to two weeks if they are transĀ­ferred to a tightly sealed container, immersed in water, and kept in the refrigerator immediately. Otherwise, they will become tasteless and limp. Change the water daily. Canned bamboo shoots can be eaten as they are, or readily be used in Chinese cooking. Fresh shoots are sometimes available in Asian markets, however they must be parboiled or they will be toxic. To prepare raw bamboo shoots, cut them into sticks, cubes, or slices and cook them in lightly salted water for thirty minutes or until tender; then prepare them according to the recipe directions. Fresh bamboo shoots will last for several days in the refrigerator. Recipes : Bamboo Shoots with Mushrooms, Dry Cooked Bamboo Shoots and Braised Bamboo Shoots.
The shoots of the bamboo plant, native to Asia, are a popular item in Chinese cooking. There are two types of bamboo shoots, spring and winter. Spring bamboo shoots are larger and tougher than winter shoots. In general, canned bamboo shoots are easier to obtain than fresh shoots. After opening the can, it is best to rinse them in hot water. For the most part in your cooking choose the winter bamboo shoots unless the recipe explicitly calls for spring.
Crisp, mild-flavored, white to ivory shoots of the bamboo plant. They are a popular ingredient in stir-fries and other Asian dishes. Bamboo shoots are sold canned, packed in water.
crunchy vegetables that impart a unique flavour into any