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 transferred 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.
Young and tender shoots often used to add crispness to Asian soups and stirfries.
The young growth of a certain edible bamboo plant. Fresh shoots, tender and ivory-colored occasionally turn up in Asian markets, but rarely. The canned ones are tasteless but provide a decent crunch. found in Asian markets and many supermarkets.
These are the ivory-colored shoots of the bamboo plant. Widely available in cans; fresh bamboo shoots are expensive and seasonal. Bamboo shoots have a tender-crisp texture and sweet flavor. To refresh canned bamboo shoots, rinse and quickly blanch before use.
Tender spear-shaped shoots from the base of bamboo plants often used in stir fried dishes to provide texture.
are sold in cans and should be eaten as soon as possible after opening the ca. They will, however, last for up to 6 days in a refrigerator if the water in which they are stored is changed daily. Only about 10 species of bamboo have shoots that are edible.
These are the tender spear shaped shoots from the base of bamboo plants.
Bought sliced in supermarkets or whole in Japanese markets