Spring Bamboo Shoots Preparation and Cooking
Ingredients
- 2.5kg spring bamboo shoots
- appropriate salt
- appropriate light soy sauce
- appropriate oyster sauce
- appropriate sugar
Instructions
- Tianmu Mountain thunder bamboo shoots, also called spring bamboo shoots — just different names. The earlier in the season, the better the quality: fresh, tender, delicious, fragrant, with a hint of sweetness. A 2.5kg order yields about 1kg after peeling and trimming the roots.
- Process the shoots as soon as you receive them. Make a lengthwise cut from root to tip, pressing harder toward the top where the husk is thicker.
- Peel back along the cut and the layers of husk come off easily by hand.
- White and plump underneath.
- Trim off the tough root end. If you can cut through easily with a knife, it's tender; if it resists, it's woody. Each shoot varies, so test by cutting to feel the difference.
- Cut off the tough roots and rinse. Since the shoots are tightly layered inside, a quick rinse is enough — they're very clean.
- Cut in half — they look like little pagodas, quite beautiful. The closer the nodes, the more tender the shoot.
- Bring water to a boil and add 2 small spoons of salt. Add the shoots, reduce heat to low, and simmer for 15-20 minutes. Remove and let cool. Portion into bags based on how much you'll eat at a time — I divided mine into 4 bags. Store in the refrigerator for up to one week.
- Braised bamboo shoots: Heat oil, add sugar and cook over low heat until melted. Add the shoots and coat with the caramel. Add 2 ladles of water and braise over high heat for about 5 minutes. Add oyster sauce, light soy sauce, and a little salt (use sparingly or skip — the oyster sauce and soy sauce are already salty). Continue stir-frying until the sauce is almost fully reduced, then plate.
- Cold salad: sugar, vinegar, sesame oil, and salt. The simplest seasonings best preserve the natural freshness of the ingredient.
- Mixing with cucumber is also nice. There are many other ways to enjoy them — hot pot, soups, etc. When freshly boiled, a sprinkle of salt alone tastes wonderful. In short, spring bamboo shoots are delicious no matter how you prepare them.
