Bamboo shoots are widely used in Asian cooking and are generally sautéed in the wok along with other ingredients. Raw they taste very bitter, unless you prepare them in the right way. Clean and boil the sprouts before putting them in a recipe. You can combine them with meat or vegetables to create dishes with a unique taste.
Ingrediants
Stir-fried Pork and Bamboo Shoots
- 250 g of bamboo shoots, sliced
- 3 tablespoons (45 ml) of extra virgin olive oil
- 1 teaspoon (5 ml) of sesame oil
- 110 g of ground pork
- 1 clove of garlic
- 1 small onion
- 2 teaspoons (10 ml) of soy sauce
- 1 red pepper
- 2 tablespoons (30 ml) of rice vinegar
- 2 tablespoons (30 ml) of chicken broth
- 1 teaspoon (5 ml) of rice wine
- 1 teaspoon (5 ml) of salt
For 4 people
Stir-fried Vegetables and Bamboo Shoots
- 2 tablespoons (30 ml) of toasted sesame oil
- 2 dried chillies (preferably De Arbol or Cayenna varieties)
- 230 g oyster mushrooms (or oyster mushrooms)
- 375 g carrots, sliced
- 150 g of asparagus beans
- 230 g of bamboo shoots
- 2 tablespoons (30 ml) of low-salt soy sauce
For 6 people
Steps
Method 1 of 3: Boil Raw Bamboo Shoots
Step 1. Wash the bamboo shoots under running water
Put them in the sink and rinse them one at a time to remove impurities. You can use cold or lukewarm water, the temperature is not important.
Canned or vacuum-packed bamboo shoots are pre-cooked, so after rinsing you can use them right away
Step 2. Score the outermost layer of the shoots
Place the bamboo on the cutting board, rest the tip of the knife on the top end of the shoot and carve the outer layer, green and leathery, up to the opposite end.
Step 3. Remove the outer layer with your hands
Peel the sprouts starting from the incision you made with the knife. Pull the bud and outer layer in opposite directions to separate them. Keep removing the layers until you see the white colored inner part of the bamboo shoot.
Step 4. Remove a few more layers until you find the softest part of the bamboo
Touch it with your fingers - the inner white pulp should be soft. If not, engrave and remove another layer. Continue until you reach the soft core of the bamboo.
Step 5. Cut off the last 2-3 cm from the shoots
Trim the root of the bamboo, which is the widest part that measures about 2-3 cm; remove it with a clean cut. This last portion of the sprout is too bitter to eat, so throw it away.
Make sure you have removed all the hard or woody part. Feel the pulp with your fingers to make sure it is soft
Step 6. Put the sprouts in the pot
Place a saucepan on the stove. If it is not large enough to hold the whole shoots, cut them lengthwise into 2 or 3 pieces. There must be enough space to fill the pot with water.
Step 7. Submerge the sprouts with water
Fill the pot with warm water. The bamboo must be covered with at least 3 cm of water. You can use tap water, however for a more authentic preparation you should use the water you rinsed the rice with.
You can soak the rice in water in a bowl to remove excess starch, then cook it separately and serve it with the bamboo
Step 8. Cook the sprouts for one hour
Turn on the stove over high heat and wait for the water to boil. When it reaches a boil, reduce the heat so it continues to simmer gently. Leave the pot uncovered and simmer the sprouts for an hour to lose their bitter taste.
There is no need to stir, but from time to time make sure the sprouts are still covered with water
Step 9. Take a skewer and check the consistency of the sprouts
Before turning off the stove, skewer a piece of bamboo with a skewer. If it penetrates without resistance, it means that the sprouts are cooked. If you don't have a skewer, you can try carving the bamboo with the knife.
If the sprouts are still not soft enough, let them cook for another 5-10 minutes and then check again
Step 10. Let the sprouts cool in the pot
Once cooked, turn off the stove, but don't pull them out of the water right away. Let them cool for 10 minutes in the pot, then drain them using a pair of kitchen tongs or a colander.
Method 2 of 3: Stir-fried Pork and Bamboo Shoots
Step 1. Slice the vegetables and chillies
Cut the bamboo shoots into thin strips. Also slice the onion and garlic. Before slicing the peppers, open them and scrape them internally to remove the seeds.
Step 2. Heat the oil over medium heat
Pour a tablespoon (15 ml) of extra virgin olive oil into a wok or large pan. Turn on the stove over medium heat and wait for the oil to boil before continuing.
If you'd rather stick to the original recipe, you can use peanut oil instead of olive oil
Step 3. Fry the bamboo shoots for a few minutes to dry them
Pour them into boiling oil, after a few minutes their scent will spread in the air. The shoots will gradually lose moisture as they wilt. When they are sufficiently wilted, remove them from the pan with a spoon and set them aside.
Step 4. Heat the remaining oil in the pan
Pour the remaining oil into the pan; it should warm up right away. At this point, you can turn up the heat so that the other ingredients in the recipe cook more quickly.
Step 5. Sauté the garlic, onion and chilli for a few minutes
Pour them into the pan, after about a minute their scent will spread into the air.
Step 6. Brown and season the pork
Pour it into the pan and mix the ingredients together by stirring. Let the meat cook until it is well browned and cooked in the center as well. Add salt to flavor the pork.
Step 7. Add the wine and let it evaporate
Pour it into the pot, mix to distribute it among the ingredients and then let it evaporate for 1 minute.
Step 8. Add the remaining ingredients
First, put the bamboo shoots back into the pot, then add the soy sauce, rice vinegar, and chicken broth. Mix the ingredients by stirring to prepare them for the final cooking minutes.
Step 9. Cook the ingredients for a couple of minutes
During the last two minutes of cooking, mix the ingredients very frequently to release and blend the aromas.
Step 10. Add the sesame oil
Pour it slowly over the ingredients in the pan, then stir one more time to distribute it evenly. At this point, do not wait any longer, serve and enjoy the dish immediately.
Place the leftovers in an airtight container and store them in the refrigerator. They should last a couple of days
Method 3 of 3: Stir-fried Vegetables and Bamboo Shoots
Step 1. Slice the vegetables and chillies
Cut the carrots, asparagus beans, mushrooms and bamboo shoots lengthwise into slices 2-3 cm thick. Slice the chillies too, but without depriving them of the seeds.
Step 2. Heat the sesame oil over medium-high heat
Pour it into the wok or large skillet. Wait a couple of minutes for the oil to get hot.
Step 3. Cook the peppers for two minutes
Put them in the oil and let them fry for a couple of minutes, until they release their fragrant scent.
Step 4. Add the mushrooms and cook for 7-9 minutes
They will lose moisture as they cook, so be careful. If you find that they are drying out, proceed to the next step immediately.
Step 5. Add the carrots and let them cook for two minutes
Mix them and make sure they are covered in oil. After two minutes, they will have softened.
Step 6. Add the asparagus beans and cook for four minutes
Stir to cover with oil and cook for three to four minutes to soften.
Step 7. Add the bamboo shoots and cook for three minutes
Pour the boiled and thinly sliced sprouts into the pan. Stir to season them with the oil and let them sauté for three minutes.
Step 8. Add the soy sauce and let the vegetables cook for another minute
Pour the soy sauce into the pan and mix to distribute it among the ingredients. Leave them to flavor for a last minute, then serve and enjoy the dish immediately.
Place leftovers in an airtight container and store them in the refrigerator. They should last a couple of days
Advice
- Bamboo shoots have a bitter taste unless the root and outermost layers are removed.
- I used raw sprouts immediately after purchasing them, otherwise they will become even more bitter over time.
- Canned or vacuum-packed bamboo shoots are pre-cooked and can be incorporated directly into recipes.
