it's "shoot" season!

Discussion in 'Food & Cooking' started by thatchairlady, May 9, 2012.

  1. thatchairlady


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    Home Cook
    MANY years ago, previous neighbor planted bamboo in a corner of his yard. It took several years, but it eventually "invaded" the 3 attached yards... mine included. Personally, wasn't concerned once I realized if ya snapped it off when it was short, it didn't regrow. At least not in that same spot... just ran someplace else. Current (crazy/good) neighbor would probably want a public execution of the guy. A few years ago, taught GED, ABE, and ESL students at a community college. In conversation, mentioned that the bamboo shoots were starting here in NJ. The season only lasts a few weeks but this stuff grows like CRAZY. Can be a 2-3 inches tall today and easily 6+inches tomorrow. WELL, my Asian students almost did cartwheels when I said I'd bring them in as much as I could. They fed me several different stir fry dishes... CHinese, Laotian, Viet Namese... all tasty! To me, tasted a little like asparagus?!?

    Well... it's BACK!! At least for a few weeks. The fresh stuff has NO resemblance to the stuff in those little cans. Wondering if anyone here cooks with fresh bamboo shoots? What do you do with them? Had thought that maybe they'd make nice pickles??
  2. zoebisch


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    I haven't had the spring shoots before, but we get the winter bamboo shoots.  Those are really good, a little astringent on occasion though. Those runner bamboos can be really problematic once established though.

    I'd certainly try a lactoferment on them in a salt brine.  You could make a vinegar pickle as well with garlic, chilis, salt and sugar.  Maybe a touch of ginger or lemongrass..?
  3. phatch

    phatch Moderator Staff Member

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    I Just Like Food
    I usually buy the vac pacced bamboo at the asian grocer instead of the cans. The canned ones taste metallic. They have fresh occasionally at the grocer as well.

    Bamboo shows up in many classic dishes of Asia.

    Hot and Sour soup and other soups as well, Mu Shu pork, occasionally in egg rolls/spring rolls, some dumpling fillings, and if you're free form about it you could add it to a salad, slaw or anywhere you want that sort of crisp mild sweetness. They're good in this braised omelet dish though not explicitly called for in the recipe.

    Some of them can be fairly wide and you could slice them into flats and use them as a base for a topping. Sort of like an asian tostada.
    Last edited: May 10, 2012