The Cupboard
Bamboo Shoots
The young spring shoots of the tropical bamboo plant are a popular Asian vegetable. The ivory-colored shoots are conical, usually about 3 inches wide and 4 inches long and covered with a multi-layered brown husk. When harvested they may be sweet, but they quickly become bitter when out of the ground. The bitterness can be removed through boiling the shoots for an extended period of time. The flavor of the cooked, husked shoot is mild and refreshing with a fibrous and crisp texture.
Use: Bamboo shoots add texture and sweetness to Asian soups, stews, and stir-fried dishes, Japanese diners prize fresh bamboo shoots as a first sign of spring.
Availability: Water-packed, canned bamboo shoots are available whole or sliced. Occasionally fresh-cooked bamboo packed in water in plastic bags is exported to the United States. Sun-dried bamboo shoots are sometimes available in Asian markets.
Storage: Once opened, canned bamboo shoots will stay fresh for 1 week to 10 days if stored properly. To store, place in fresh water in a covered container, refrigerate, and change water daily. Store fresh bamboo shoots in water, cover the container, refrigerate, and change water daily. Bamboo shoots may be covered with water and frozen for several months, but they will lose some of its crispness.
Preparation: Rinse canned bamboo shoots well, washing off any grainy white calcium (a residue from commercial processing) caught in the ridges. If a canned flavor persists, blanch briefly in fresh water before using. Fresh-cooked bamboo packed in water should be parboiled 15 minutes.
Resource: Cooking A to Z - Jane Horn & Janet Fletcher