Comments on: Fresh Bamboo Shoots with Pork

By: Obstacle

Obstacle — Sun, 08 Jan 2012 20:43:22 +0000

The naturally occurring toxins in bamboo shoots are cyanogenic glycosides, which are related to the toxins found in raw cassavas, almonds, and apple seeds and associated with the bitterness of these foods. The toxins are broken down by heat, hence the need to boil bamboo shoots and cassavas.

By: JuJu

JuJu — Sun, 29 May 2011 23:54:47 +0000

Where is this local Asian food market located? Where I’m from we don’t have it… It’s so sad because there’s so many preservatives in the canned and packaged ones that’s why people often assume that bamboo normally have that sour unpleasant odor….

Please let me know!

Thanks!

By: Jonathan Louie

Jonathan Louie — Mon, 02 May 2011 23:22:34 +0000

Boiling: Not all bamboo is alike. Just like for example, Thistles. Some become artichokes others just thistles. Some artichokes are bitter, some are sweet. I like the globes or the purples best. Bambusa edulis are the sweet species of bamboo, but they aren’t always available in season so others are sold but may not be the sweetest most tender species. So the others definitely need boiling. Cyanide? There are cyanic compounds also in artichokes (see aperitif Cynar), and is what gives that distinctive taste. I’m not a food chemist, but I’d be curious to know more about bamboo shoots and the need to boil. Sometimes I boil the shoots first, because they’ve been sitting too long in my fridge or they are brown at the market, not green and fresh. When I do, they seem to lose their crunchiness. Should I try boiling them in salted water? Maybe water with a grapeleaf for the alum in it? Anyone?

By: Laura Flowers

Laura Flowers — Mon, 25 Oct 2010 04:31:40 +0000

These shots are beautiful. I love the textures and the warm tones.

Laura

By: bamboo lover

bamboo lover — Sat, 01 May 2010 17:36:15 +0000

i’ve just ingesteed some fresh bamboo shoots which were delicious till i started to read up on them on the internet. apparently fresh bamboo shoots must be boiled for 10-20 minutes in fresh water for a reason. They contain trace elements of cyanide, which is removed after boiling. I just stirfried and happily ate some fresh bamboo without doing research and now i’m scared. i’m sure i’m not going to die, but it sure feels uncomfortable to read all these warnings about “make sure to boil the fresh shoots to remove cyanide” etc. well, i guess if you have this recipe up and you are raving about the crunchiness, it means you didn’t die so at least that’s a comfort! My ears popping, lets hope its not the cyanide… apparently bamboo shoot is the greatest medicine for everything, when properly prepared…

By: Lauren B

Lauren B — Mon, 20 Jul 2009 02:38:04 +0000

I’ll have to look for bamboo shoots at my local Asian market. Looks like a healthful low starch dinner, yum! The photo of that pork is making my mouth water. :)

By: jin

jin — Mon, 30 Mar 2009 17:14:22 +0000

I accidentally found this site today while searching for a peanut dipping sauce recipe. All your food looks so delicious and I love the pictures. I’m am enjoying reading your site!

By: Dawn Smith

Dawn Smith — Wed, 25 Mar 2009 18:00:24 +0000

This sounds fabulous….fresh bamboo shoots looks yummy….must try it.. uphere i always have a hard time trying to find ingredients….one of my friend introduced me to a great site http://www.myethnicworld.com and i thought that i can pass great along as well.

By: The Italian Dish

The Italian Dish — Mon, 23 Mar 2009 18:59:36 +0000

Wow – I’ve never seen fresh bamboo shoots to see what they really look like! How interesting. I love them out of the can – I’ll have to try them fresh now!

By: Cynthia

Cynthia — Sat, 21 Mar 2009 21:04:12 +0000

I’ve just come from visiting your kitchen tour. I am seriously jealous.