Bamboo Shoot

A traditional Asian ingredient that is the ivory-colored young growth, harvested from a species of edible bamboo plants, which are prepared and served as a vegetable. Bamboo tips, which emerge from the ground at a very early age are cut off as pointed shoots that are wrapped in numerous overlapping sheaths. The sheaths cover a tender inner meat that can be prepared in much the same manner as bamboo stalks or long shoots. The shoot is taken immediately after it begins to grow above ground, when it young, tender and crisp. Bamboo shoots are available fresh or canned. Quite often, canned shoots are cooked in seasonings, such as soy sauce.

When preparing fresh shoots, remove the ends, the outer coverings (leaves or sheaths) which are tougher than the inner coverings, and the fibrous parts. Boil the shoots in water for 10 to 40 minutes depending on size, to help remove the bitter flavor that quickly develops after they are picked. An additional cooking for 5 minutes or so may assist to remove remaining bitterness. Cook until tender but crisp, similar to asparagus. It they are to be microwave cooked, prepare a shallow dish of water and cook for approximately 4 to 5 minutes, depending on the microwave.

Fresh shoots should be kept refrigerated in water that is changed daily. When refrigerated, they can last from several days to a week before beginning to loose their flavor. Canned shoots are readily available and are used for a variety of dishes from stir-fried foods to main dishes, adding a crispy textured vegetable that has a fairly bland taste. Bamboo shoots are a popular ingredient in many Asian dishes, salads, soups, and vegetable side dishes. Bamboo shoots may also be referred to as ba ha, choke-sun, take-noko, and chunsun.