Farm Finder: Washington – Oregon
Bamboo Shoot Recipes
From Agricultural Systems, courtesy of Carol Miles and Gayle Alleman, Washington State University
Bamboo shoots must be peeled and cooked before using. Do not eat bamboo shoots raw. Trim the roots, peel the outer leaves (sheath leaves), and remove any tough flesh – tender leaves can be left attached. The shoots should be cut across the grain into one-eighth inch slices.
Cook bamboo shoots in boiling water in an uncovered pan for 20 minutes, leaving the pan uncovered to allow the compounds that cause bitterness to dissipate into the air. If there is any bitter taste to the shoots after cooking, boil them in fresh water for 5 more minutes. Bamboo shoots can also be microwaved, in an uncovered shallow pan of water for four minutes. Shoots will still be crisp and crunchy after cooking.
Adapted from The Book of Bamboo, David Farrelly, Thames and Hudson, 1984. p. 279.
3 cups parboiled sliced bamboo shoots*
Place the cooked bamboo in a greased shallow baking dish. In a saucepan, melt the butter on medium heat; stir in flour. Blend in milk and heat to thicken. Stir in cheese and add salt to taste. Pour sauce over the bamboo and bake in an oven at about 350 degrees for 30 minutes.
Serve with paprika sprinkled over the top.
|* See cooking instructions above. Do not use raw bamboo shoots|
Adapted from Kosher Thai Recipes www.kashrus.org
bamboo shoots, baby corn, asparagus, zucchini, tomatoes, bell peppers, water chestnuts, string beans, mushrooms
2 to 6 small red chile peppers
Cut mixed vegetables into thin strips. Grind red chili peppers, and lemon grass in a blender or with mortar.
Heat oil to medium high and sauté pepper mixture for 3 minutes. Stir in coconut milk and cook for 2 minutes. Add vegetables and cook for 5 more minutes. Stir in basil.
Serve on a bed of chopped cabbage.