Don't eat bamboo shoots raw or your palate and stomach will revolt.
Bamboo isn't just a fast-growing landscaping barrier, or garden ornament. The dried shoots of young bamboo plants also are used as a vegetable in many dishes, particularly in Asian cuisine. Although sold in commercial batches, usually canned and preserved, fresh shoots are more prized for taste and edibility. They are boiled, dried and regularly sold in produce markets. Make them a part of your next dish - it will take some forethought, but not much preparation. Add this to my Recipe Box.
Instructions
1. Place your bamboo shoots in a large bowl and rinse them in water to remove any residual matter and smell.
2. Cover the shoots with about 2 inches of water and let them soak overnight. If the water is still cloudy when you soak them, replace it - that means you didn't wash them well enough.
3. Remove the shoots from the water and make sure you can easily bend them, ensuring tenderness after cooking.
4. Place the shoots in a pot and cover them with 2 inches of water.
5. Place the pot over high heat and boil the shoots for 1 hour. Add water when the level becomes too low.
6. Drain the shoots, replace the water, and boil again for 1 hour.
7. Taste the shoots after a few hours to check its edibility.
8. Add the shoots to other dishes during preparation. This will give them a little more cooking time with the other ingredients, while absorbing other flavors.
Tags: inches water