What’s done with a bamboo shoot?

Bamboo shoots can be prepared in various ways and used in a variety of dishes. According to the information provided in < harvesttotable >, fresh bamboo shoots can be sliced and boiled^[1], sautéed or braised, and served as an accompaniment to meat and fish^[1]. They can also be slow-cooked with other vegetables or stir-fried^[1]. Additionally, bamboo shoots can be used as hors d'oeuvres, served with sauces, and added to spring rolls or dumplings^[1].

To prepare bamboo shoots, they must be peeled off their brownish husk before eating^[1]. This can be done by making a slit on the side of the shoot and unwrapping and discarding the successive layers until reaching the pale edible core^[1]. The pointed tip and fibrous base^[1] should be cut off and discarded.

If the shoots are still bitter^[1], they can be boiled in fresh water for 5 minutes and^[1] repeated until they have a more subtle flavor. Very young shoots can be cut into sticks, cubes, or slices and cooked in lightly salted water^[1] until tender. Bamboo shoots also have a flavor affinity for various ingredients such as beef, chicken, ginger, soy sauce, and tofu.

It's important to note that bamboo shoots should be selected properly, avoiding soft, moldy, or cracked shoots. They should be kept unpeeled and wrapped in a paper towel in the refrigerator for up to 2 weeks^[1]. Peeled shoots should be consumed within 1 or 2 days^[1]. Shoots that are exposed to sunlight^[1] may have a bitter taste.

In conclusion, bamboo shoots can be sliced^[1], boiled, sautéed, braised, stir-fried, and used in various dishes as described in < harvesttotable >. The shoots require peeling before consumption, and care should be taken in their selection and storage.