What are bamboo shoots?
Bamboo shoots are the young, new growth emerging from the ground of bamboo plants (see below). They are harvested and eaten as a vegetable in many Asian cuisines before the stem hardens into the woody pole you are used to seeing.
Both the thick white base and green of bamboo shoots are edible.
There are two forms of bamboo shoots:
Fresh
Fresh bamboo shoots are harvested during the spring rainy season when young shoots emerge. They have a beige outer husk that needs removal. Fresh shoots taste crunchy and have a mild & sweet taste.
They are available seasonally at Asian grocers. Fresh bamboo can be used in stir fries.
Canned
Canned bamboo shoots are pre-cooked and processed for year-round availability. The outer leaves are removed and the shoots boiled or steamed before canning.
Canned shoots should be rinsed well and may require boiling before cooking. Canned shoots have a milder flavor.
How are Bamboo Shoots Prepared for Cooking?
Both fresh and canned bamboo shoots require peeling and slicing into strips or cubes before cooking. Fresh shoots also need soaking and boiling first to reduce bitterness and toxins.
Boil fresh shoots uncovered for 20-30 minutes, changing the water halfway. Then they are ready to add to recipes.
What are Some Benefits of Bamboo Shoots?
Bamboo shoots are low in calories and high in fiber. They contain antioxidant phytonutrients and carbohydrates that provide energy. Bamboo shoots also have anti-inflammatory properties.
They are a good source of potassium and provide small amounts of vitamin A, vitamin B6, and vitamin E. Bamboo shoots support heart health and aid digestion