BAMBOO SHOOTS
Bamboo is actually a type of grass, with many different species—though not all are edible. Some varieties can be extremely bitter and require extended boiling before they can be eaten.
We only provider one species: Phyllostachys aureosulcata, commonly known as yellow groove bamboo. This running species has become naturalized in parts of the Mid-Atlantic and is prized for its naturally sweet flavor, which does not require boiling.
Fresh bamboo shoots are incredibly versatile and can be stir-fried, pickled, or shredded. Our favorite is to have fresh bamboo shoots in hot and sour soup (we use this recipe from Woks of Life) or stir fry with beef and ginger.
Preparation:
Peel back the outer sheath and trim away any woody portions at the base. A knife should pass through the tender interior easily, without fibrous resistance.
Chef Phet’s Bamboo Shoot Recipe:
Peel off the outer layers of the shoot. Cut the shoot in diagonals so they form triangular chunks.
Stir fry with oyster sauce, slices of beef and lots of ginger.
Done when cooked, but still a little crunch.
