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History- Bamboo shoots are the tender young growth of bamboo, a tropical grass that can grow several meters tall. The shoots are harvested when they are only a couple of weeks old, resulting in a culinary ingredient that is crisp and tender like asparagus, with a flavor similar to corn. Bamboo shoots are commonly available canned and are mainly associated with Asian cooking. They are somewhat starchy and absorb the flavors of other foods very well.
Health Benefits- Bamboo shoots are low in calories and fat. One half-cup serving of bamboo shoots contains only 14 calories and less than a gram of fat. That same serving also provides 2.5 grams of fiber, which helps to lower cholesterol by binding to cholesterol in the intestines and removing it from the body. Fiber also nourishes the cells that make up the walls of the colon, providing defense against colon cancer. Bamboo shoots are also rich in potassium, a mineral that helps regulate the body’s water levels and blood pressure.
Preparation- Canned bamboo shoots can be added directly to salads, soups, stir-fries or mixed vegetable dishes. Fresh bamboo shoots must be cleaned and cooked before eating. They are bitter and difficult to digest when consumed raw, so cooking is recommended. If you find fresh bamboo, remove the root end and outer leaves, along with any tough fibrous sections. Slice the bamboo against the grain and cook in boiling water for about 20 minutes, uncovered, to allow bitter substances in the bamboo to dissipate. They can be cooked a second time in fresh water if they are still bitter. The shoots should remain crisp once cooked. Fresh bamboo shoots can be stored for up to two weeks in the refrigerator.
Recipes:
Luscious Veggie Stir-Fry
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Bamboo Shoots