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peeled bamboo shoot

A plant originally from Asia. The leaves, heart and sugary fluid that flows from the stems are also edible. All bamboo species should only be eaten cooked, as they contain toxic substances that are destroyed during cooking.

Buying

In Western countries, bamboo shoots are mostly available dried or canned (in water or vinegar) from specialty food stores. They can sometimes be bought fresh in Asian markets.

Serving Ideas

Canned bamboo shoots are edible without further cooking. They can be chopped and boiled, sautéed or braised as an accompaniment to meat and fish or any Asian dish. Sold in slices or sticks, they are used in hors d'oeuvres, soups and simmered dishes. In Japan, bamboo shoots are used in sukiyaki.

Storing

In the fridge: several days. Place any uneaten canned bamboo shoots in an airtight container and cover them with cold water. Change water every 1-2 days.

Cooking

Boiled: cut into sticks, cubes or slices and simmer in lightly salted water until tender (about 30 min). Prepare according to the recipe.

Nutritional Information

bamboo shoot

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Thick, pointed young shoots of Bambusa vulgaris and Phyllostachys pubescens eaten in eastern Asia. A 100-g portion is a source of vitamin B₁; supplies 27 kcal (115 kJ).

The tender-crisp, ivory-colored shoot of a particular edible species of bamboo plant. Bamboo shoots are cut as soon as they appear above ground while they're still young and tender. Fresh shoots are sometimes available in Asian markets; canned shoots (sliced or whole) can be found in the Asian or gourmet section of most supermarkets.

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