Taste Of Winter

The crisp and tender shoots of bamboo plant, native to Asia, is a popular item in Chinese cuisine, which give a sweetness and crunch to many dishes, especially stir fries. Edible bamboo shoots fall into two broad categories, winter and spring shoots. Though spring shoots are fatter, winter bamboo shoots are more desirable because of their extreme tenderness. Commercially canned bamboo shoots are common, but fresh, locally grown bamboo has far better flavor and texture. 

Bamboo shoot is also a nutritious delicacy. The white nitrogen-based compound in bamboo shoots is the main source of nutrient. Among different species, "Dong" bamboo shoots contain the most protein and vitamin B. Besides, they are low in fat and calories, and are a good source of fiber.

Depending on the size of the chunks, five to ten minutes of cooking time should be sufficient enough to leave a crunchy texture to each bite. Whole shoots are especially decorative and cooked for about forty minutes in boiling salted water. Chilis added to the cooking water will counteract some of the bitter substances from the shoots. Bamboo shoots are not suitable for eating raw or for dishes that require long cooking. Here are some ways cooked bamboo can be used.

* Add to salads, soups, vegetable combination dishes or stir-fry.
* Stir-fry in a wok and serve with soy sauce and rice.
* Marinate in rice vinegar, sesame oil and soy sauce for several hours.
* Try one of the delicacy recommend here by FCN.

Boiled Bamboo Shoots with Kelp.

Baby Bamboo