Bamboo shoots are a popular vegetable in China and Japan. They are the young shoots of the bamboo plant that grow from an underground root stock. These shoots are tender and highly valued in many Asian cuisines.
The shoots are harvested as soon as they emerge from the soil. At their base, there are fine black hairs. These hairs can irritate the skin and are poisonous if consumed. For this reason, they must be removed carefully before the shoots are prepared for cooking.
There are two main types of bamboo shoots: winter and summer. Winter bamboo shoots are smaller and less common but are considered tastier. Summer bamboo shoots are larger and more widely available. Both types are used in various dishes, including stir-fries, soups, and curries.
Bamboo shoots are a key ingredient in Nonya cooking and are often included in salads and appetisers. They are available fresh at ethnic markets or in canned form for convenience. The canned version is already processed, making it easier to use in recipes.
Sour bamboo shoots are a preserved variety, made by soaking the shoots in salt and vinegar. These are widely used in Burmese cooking to add a tangy flavour to dishes. They are particularly popular in soups and stews.
In Japanese, bamboo shoots are called Moso Chiku, and the scientific name of the plant is Bambusa vulgaris. Whether fresh, preserved, or canned, bamboo shoots bring a unique texture and flavour to many dishes.
