Bamboo Shoots!

The bamboo that surrounds the garden is sending up new shoots -
time to make a stir fry!

When I was finished working in the garden I wandered around and pulled up a fist full of shoots. They're not like the store bought canned bamboo, and are not as big as the usual fresh bamboo that I've seen pictures of. But Art insists that this is an edible variety, even pulled one up and munched on it during class. He says the shoots are the most tender when under 6 inches tall.

To cook them I removed the leafy layers, trimmed their bottoms, and gave them a good rinse. Bamboo shoots taste a little bitter when raw, so I boiled them in water for 20 minutes to remove the bitterness. When finished, I sliced them in half lengthwise, sliced up carrots, green pepper and mushroom and stir fried it all with cubed tofu and an impromptu sauce. Served over a big bowl full of rice.


My only gripe is that the bamboo shoots were a liiiiittle fibrous. But hey, it was an experiment!

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