Hungry Bear and I love bamboo shoots, but we’ve never cooked with fresh ones until recently. During the winter time, we always see fresh bamboo shoots in our local Asian markets, but hesitated to buy them until a few months ago.
Neither one of us knew how to peel them, so we searched the Internets and discovered it was relatively easy to prep bamboo shoots. Here’s an informative video that shows how they are found and prepared. The bamboo shoots in the video are boiled to remove their bitterness. We’re not sure why it is necessary because the shoots we get are not bitter, so we simply peel them following these steps.
We’ve cooked with fresh bamboo shoots several times now and Hungry Bear created this easy sauté with ground pork. It’s a simple dish that really highlights the freshness and crunchy texture of the bamboo shoots. Now that we’re comfortable peeling fresh ones, it’s going to be really hard to use canned bamboo shoots ever again.
Side Note: For a behind the scenes look at our kitchen, check out Jen Yu’s kitchen tours: week 3 on Use Real Butter.
Fresh Bamboo Shoots with Pork Recipe
- 1 pound ground pork
- 1 tablespoon corn starch
- 5 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 3 fresh bamboo shoots, peeled and sliced
- 1 teaspoon minced ginger
- 3 tablespoons Shaoxing wine
- 1-2 teaspoons sugar
- Mix pork, cornstarch and 3 tablespoons soy sauce. Set aside.
- Heat 1 tablespoon oil in large pan over high heat. Add garlic and saute until fragrant. Add pork mixture. Stir fry until no longer pink. Remove from pan.
- In same pan, heat 1 tablespoon oil. Add bamboo shoots, turn heat to medium-high, and sauté for approximately 5 minutes. Add ginger, wine, 2 tablespoons soy sauce and sugar. Stir to coat bamboo.
- Return pork to pan. Cook together another 2 minutes or until heated through.
Serve with rice and enjoy.
Makes 4 servings
[tags]bamboo shoots, pork, chinese[/tags]
Sunday Nite Dinner 
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