Bamboo shoots also known as “the king of forest vegetables “also called bamboo sprouts are edible shoots of the bamboo species. They are crisp, tender and comparable to asparagus and with a flavor very close to corn. Bamboo shoots have been used in Asian cuisine for a long time in soups, salads, stir fry dishes, and more. However fresh bamboo shoots are a seasonal delicacy but in several countries like America and a few others freshly frozen shoots are imported from places like China, Taiwan and Thailand, however, the canned and tinned varieties are available all year round at supermarkets and food stores across India as well.

The bamboo plant is a member of the grass family and after about 3-4 years of implantation these shoots arise from beneath the existing ones and that’s how they grow and develop. They are then picked, cleaned, checked for quality and graded and processed further or sold fresh. Cooking bamboo shoots requires that they are well cooked or boil them/blanch them partially if being used fresh or else opening a tin/can of bamboo shoots is ready to use without much to do.

Bamboo shoots apparently are not very popular when we talk of Indian cuisine or our regular recipes with masala blends and gravies/curries etc however this ingredient has seen a limited acceptance on our menus with a very limited choice of guests/foodies who like to indulge in it. to many, it is yet not much known or the familiarity process has not yet been done too well.

My very own experience with bamboo shoots dates back around fifteen years ago when I first had it in a Chinese stir fry recipe with hot garlic and pepper sauce. The first impression in the cooked and well-presented form was a wow but upon finding out more about it and actually doing it from scratch was a completely different mild and distinctive taste, flavor melange which led to a positive output-driven experiment series with a lot of scope for innovation and creativity attached.

Let us have a look at a few Health Benefits of Bamboo Shoots:

Bamboo shoots have been regarded as a great ingredient for immunity boosting, they have a considerable amount of vitamins and minerals to benefit.
Bamboo shoots are also good for those who want to go on a weight loss program and diet and it works well too.
Bamboo shoots are very low in fats and calories therefore they are recommended for a lot many healthy recipes and they also make us feel full after consumption.
Bamboo shoots have a high content of protein which is essentially required by us on day to day basis and this is one of the ways we can have a variety as well.
Bamboo shoots are also good for digestion in our body and they also help in healthy and regular bowel movements and prevent constipation.
Bamboo shoots are also low in sugar content and hence make it a good choice for many to have it including those who may be on the borderline of diabetes, besides they also help reduce dissolve the harmful LDL cholesterol in our body.

Here are a few ideas on how to use Bamboo Shoots [ tinned or canned] in Cooking and Baking:

Adding sliced or diced bamboo sheets to a nice piping hot clear soup or broth works well during the rainy season as well. Add your favorite colorful veggies or boiled chicken cubes along as well to the bowl of goodness.
Bamboo shoots go well in salads, they can be dressed with a combination of sauteing mushrooms, blanched baby corn, cooked yellow or green zucchini, can also use boiled pasta like macaroni, penne, etc. for dressings we can choose from olive oil with mustard/lemon- herbs or with a light mayo-mint dressing, for low-cal use greek yogurt or hung curd with the date and nut basil pesto.
I also like adding bamboo shoots to my stuffings and fillings for several dishes be it Indian style malai koftas- stuff the koftas with small dices of bamboo shoots with a little grated paneer/cheese and some chat masala.
Stuffing for a paratha as well works well with bamboo shoots I prefer it with a little cooked soy keema and green peas combination in my whole-wheat double-layered paratha option.
Bamboo shoots are good to add to a wok toss recipe with a selection to go with prawns/shrimps/ shredded chicken/ lamb etc as well, cook it with a little ginger-garlic, onions, sliced chilies, some soy-chili/ garlic-pepper sauce/schezuan sauce, etc.
Adding bamboo shoots to fried rice/stir-fried Hakka noodles or into a white/red or pink pasta recipe does a good job and a combination as well adding value and nutrition as well side by side. Do not cook it too much though since the canned one is a little delicate at times.
Bamboo shoot- walnut and mushroom pate – a twist to the classic chicken or goose liver pate is an ideal option to pipe out with a little cream cheese added onto savoury crackers or offering it as a dip as well with chips.
Bamboo shoot curry- Thai style with a combination of shitake mushrooms, boneless fish cubes, lemongrass, galangal, basil, and choice of red, green, or yellow curry paste and laced with nice thick coconut milk served with steaming hot jasmine rice is a heavenly meal.
Snacking ideas with bamboo shoots adding it as stuffing into tikkis/cutlets, spring rolls, wantons, fillings for sandwiches, wraps and rolls, etc.

Here are a few Simple- Easy Recipes with Bamboo Shoots:

Recipe-1] CURRIED BAMBOO SHOOT SOUP

Ingredients

Bamboo shoots- tinned- 1 cup, roughly cut

Oil-1 tsp

Butter-1 tsp

Garlic- 1 tsp chopped

Onion-1 small chopped

Green chili-1 tsp chopped

Carrots-1/2 no cubes

French beans- 4-5 no cut

Fresh basil leaves- 8-10 no

For non-veg- boneless chicken cubes-1/2 cup

For non-veg- shrimps/prawns-3/4th cup

Salt and crushed pepper to taste

Water/veg/chicken/fish stock- 2-3 cups

Thai curry paste-2 tsp- red/green/yellow

Coconut milk- 1 cup thick

Corn flour- 2 tsp solution to thicken

Coriander leaves-2 tsp chopped

Lime juice- 1 tsp add and serve

Method:

1. Prepare all the ingredients for the curried bamboo shoot soup.

2. Heat oil and butter in a pan add in the garlic, chilies and onions and saute for a few seconds. Add in the assorted veggies and non-veg ingredients as desired and saute for a minute, then add in the bamboo shoots and mix.

3. Add in the curry paste, seasonings to taste, water or stock to allow proper cooking of the veggies etc in the soup for 10-12 mins on a medium flame.

4. Add in the coconut milk and simmer for 3-4 mins, add in the corn flour solution to thicken the soup slightly, serve hot garnish with fresh herbs/micro-greens/ roasted crushed peanuts/ fresh coriander leaves/coconut cream add a splash of fresh lime juice and serve the soup piping hot.

Recipe-2] ASIAN STYLE BAMBOO SHOOT POT

Ingredients:

Bamboo shoots- 8-10 pieces from a tin- roughly cut

Oil-2 tsp

Garlic- 1 tsp sliced

Ginger- 1 tbsp. shredded

Green chilies- 2-3 slit

Onion- 1 medium sliced.

Carrots- ½ no cut into sticks

French beans- 4-5 cut

Green/yellow zucchini- ½ cup cut into sticks

Assorted mushrooms of your choice- ¼ cup sliced

Boiled noodles- 2 cups

Salt and pepper to taste

Soy sauce- 2 tsp

Red chili sauce- 2 tsp

White vinegar-2 tsp

Spring onion greens- 2 tbsp. chopped

Water/stock- 2 cups

Corn flour solution-2 tbsp. to thicken slightly.

For non-veg options-boiled cubes of chicken

Chicken sausages/ salami/ boiled cubed eggs/ braised fish.

Method:

1. Prepare all the ingredients for the bamboo shoot pot recipe.

2. Heat oil in a pan add in the garlic, onion, chilies, and saute for a few seconds, add in the assorted vegetables/non-veg ingredients as per choice, and saute them for 1-2 mins.

3. Add in the seasonings, Chinese sauces, little water/stock and bring to a boil, cook until veggies are just done and crunchy.

4. Add in the bamboo shoots and boiled noodles and mix in well, add more stock or water to adjust the texture as desired, now add in the corn flour solution and slightly thicken the pot ingredients, garnish with greens and serve hot as a one meal dish with accompanying sauces.

Recipe-3] WARM BAMBOO SHOOT SALAD

Ingredients:

Bamboo shoots- tinned- 6- 8 no roughly cut

Baby corn- 4-5 no cut into sticks

Green/yellow zucchini- 1 cup cut into sticks

Chicken- 1 cup shredded for non-veg

Firm Tofu- ½ cup cut into long strips for veg

Sprouts- 1 cup

Salt and pepper to taste

Honey- 1 tsp

Oil/olive oil- 2 tsp

White vinegar-1 tsp

Green/red chili sauce- 2 tsp

Mixed herbs-1/2 tsp

Garlic- 1 tsp chopped

Ginger- 1 tsp chopped

Green chilies- 2 no slit

Water/stock-1/2 cup

Lime juice- 2 tsp

Peanut butter- 2 tsp

Crushed roasted peanuts- 2 tbsp.

Assorted fresh herbs/greens-1/4 cup

Method:

1. Prepare all the ingredients for this cooked warm salad.

2. Heat oil in a pan and add in the ginger, garlic, chili, all the choice of veggies/non-veg ingredients as desired and saute for a couple of minutes.

3. Add in little water/stock and allow to cook on a medium flame for 4-6 mins or until just done and tender.

4. Now add in the sprouts, bamboo shoots and mix well, also add in little peanut butter dissolved with a little stock and all other ingredients and sauces, honey, herbs, cook for 3-4 mins until it all blends in well, turn off the flame and serve this like a salad with some toast garnished with greens/crushed peanuts etc.

Recipe-4] SHRIMP AND BAMBOO SHOOT PILAF

Ingredients:

Bamboo shoots-tinned- 6-8 pieces, roughly cut

Basmati/short grain rice- 1 cup soaked for 15 mins.

Oil-1 tsp

Butter- 1 tsp

Bayleaf-1 no

Peppercorns- 4-5 no

Onion-1/2 no chopped

Salt and crushed black pepper to taste

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Water/shrimp stock/veg stock

Assorted veggies like carrots/beans/peas/cauliflower can be used for the veg variety.

Grated cheese- 2 tbsp.

Cream-2 tsp

Fresh herbs/greens/nuts/seeds for garnish.

Method:

1. Prepare all the ingredients for the bamboo shoot and shrimp pilaf rice.

2. Heat oil and butter in a pan add in the Bayleaf, peppercorns, garlic, onion, and saute for a few seconds, add in the cleaned, washed and soaked, and drained rice into the pan, and saute for a couple of mins.

3. Add in the cleaned shrimps and salt, pepper, herbs, chili flakes as per taste and mix well, now add in double the quantity of stock and mix, simmer cover and allow the rice to cook.

4. Now add in the bamboo shoots, cream, and cheese mix it lightly and cover and cook for another 4-5 mins on low flame, serve hot garnish with herbs/sliced nuts.

Recipe- 5] SPROUTS AND SHOOTS STIR-FRIED NOODLES

Ingredients

Bamboo shoots- 6-8 no roughly cut – tinned variety.

Oil-2 tsp

Garlic- 1 tsp chopped

Ginger-1 tsp shredded

Red and green chilies- 2-3 each slit/shredded

Onion-1 no sliced.

French beans-4-5 shred/sliced

Mushrooms-1/2 cup sliced

Celery- 1 stalk- cut into slices

Green capsicum-1/2 no shredded

Sprouts-1 cup

Salt and pepper to taste

Soy sauce- 2 tsp

White vinegar-2 tsp

Green chili sauce- 2 tsp

White sesame seeds- 2 tsp toasted.

Peanut butter- 2 tsp

Honey-1 tsp

Sugar-1 pinch

Spring onion greens-2 tbsp. Chopped for garnish.

Shredded double fried egg- 1-2 no- optional for garnish.

Method:

1. Prepare all the ingredients for the stir-fried noodles.

2. Heat oil in a wok/pan and saute the ginger, garlic, chilies, onions, celery for a minute.

3. Add in the assorted vegetables, sprouts and seasonings, sauces as per taste and add a little water/stock just to enable the peanut butter to blend in well and the veggies to get cooked up a little too.

4. Add in the honey, sesame seeds, little sugar to balance, and the boiled noodles and give it a nice toss in the pan and add in the bamboo shoots as well, cook it all for 4-5 mins over a medium flame.

5. Garnish these yummy noodles with a choice of greens, shredded double fried egg etc, and serve hot.

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