Bamboo Shoots are the young edible new growth harvested from the Bamboo Plant before they are two weeks old. Not all Bamboo varieties produce edible shoots. The most commonly used varieties include Sweet Shoot and Red Margin Bamboo.
Bamboo shoots are used widely in Asian and Chinese cooking to make noddle dishes, pickles, salads, stir fries, soups and dumplings. They are have a tough exterior, and a tender inner core that is bitter and slightly sweet to taste.
The outer skin must be peeled off to reveal the tender inner core and then parboiled to remove bitterness before use in cooking. They are available fresh, or parboiled and canned.
When the outer layer is removed the interior is a pale yellow cone. It is also commonly sliced and canned.
Selecting and Buying
Preparation and Use
In Indonesia, they are sliced thinly to be boiled with coconut milk and spices to make a dish named gulai rebung.
Pickled bamboo, used as a condiment, may also be made from the pith of the young shoots.