Later On

A blog written for those whose interests more or less match mine.

Giant bamboo shoot is misleading — only the core is eaten

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The photo shows some of the things I’ll cook together. I think also I’ll add a jalapeño and a bunch of tung ho. Although the bamboo shoot seems enormous — well, it is enormous — only the very core is eaten. So you cut off and discard the tip part, and then cut away the outer layer of leaves. [update: I just figured out the best way to do this, I think: cut the bamboo shoot into slabs about 3/4″ thick. Then it’s easy to remove the outer leaves from around the slab core. The core slabs can then be diced. – LG]

After removing the leaves and dicing the core, I got 3 cups of bamboo shoot. I simmered it 20 minutes, drained the water and simmered 10 minutes more, then drained the shoots and set them aside.

I diced the bitter melons (the 2 warty-cucumber-looking things) by quartering each lengthwise and then cutting across. I sautéd the bitter melon with chopped red onion and celery and one jalapeño until it seemed to cook down some — about 10 minutes.

I then added the bamboo shoots and chopped tung ho and cooked that for 30 minutes or so covered — with shoyu sauce (2 Tbsp), mirin (4 Tbsp), and brown rice vinegar (4 Tbsp) (all three from Eden Foods). I stirred it occasionally to see how it was getting along.

It’s quite tasty. The tung ho comes through, and the bamboo shoots are sort of crunchy. Not hot at all (I had only 1 jalapeño). The bitter melon seems subdued — that is, not very bitter. The most noticeable tastes are tung ho and the crunch of water chestnut, though there is some bitterness in the aftertaste (which I like).

Update:  Nutritional value of bamboo shoots — not bad at all. /update

I’m having a bowl with some hulled barley and green lentils mixed in: grain, beans, greens, and other vegetables all together. 

Written by Leisureguy

28 November 2021 at 3:36 pm

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