Fresh Bamboo Shoots - How to Prepare 準備新鮮冬筍
I've always wanted to try fresh bamboo shoots. It turns out that these fresh bamboo shoots are not only easy to prepare but much more delicious than the canned bamboo shoots that we usually use.
- Prep time
- 5 min
- Cook time
- 35 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 fresh bamboo shoots
- 1 tbsp sugar
- 6 cups water reserved from rinsing rice or just plain water
Instructions
- 1
Wash the dirt off the bamboo shoots.
- 2
Using a sharp knife, slice through the outer leaves along one side all the way from tip to the bottom of the shoot. Use your finger tips to pry open along the cut you have just made. Once pried open stick your fingers in and around the outer skin and pull away from the creamy white shoot inside. You should be able to remove the whole outer skin.
- 3
Check the now peeled shoot to see if top layer tender. If not soft and tender, remove layers until tender. Shave off any knobby fibrous bits around the stem. Cut off around an inch of the tough end of the stem until you reach the tender part of the shoot. No woody fibrous bits should remain.
- 4
Reserve the water used for rinsing your rice until you have enough to cover the bamboo shoots by a good inch in a pot. Or you can also just use plain water.
- 5
When water is boiling add in the sugar and the peeled bamboo shoots. Let simmer over medium heat for 30 mins.
- 6
It is ready when a knife goes through with no resistance and there is no more bitterness. If still bitter change the water and let boil for another 5-10 minutes.
- 7
Let cool in the covered pot.
- 8
When cool enough, slice first in half lengthwise, then into 1/4 inch thick slices at an diagonal, or into 1/4 inch by 3 inch strips.
- 9
The bamboo is now prepared. You can eat it as is, cool it in the fridge and make a nice salad, or add it into some delicious Chinese stir fries!