The bamboo patch next to my yard makes a lovely privacy hedge. It is also an invasive species, and every spring my lawn erupts with shoots that can grow several inches overnight. In tonight’s adventure in edible landscaping, I’ll show you how I turn them into dinner.
All bamboo varieties produce edible shoots, but some are tastier and easier to prepare than others. Black bamboo (Phyllostachys nigra), the kind I have, is considered one of the tastiest. Native to China, it is widely cultivated and cold hardy in USDA growing zones 6a-11, including the Southeastern US and West Coast.
To harvest, gently snap the shoots off just below ground level. If the soil is dry, a hand spade is helpful to lift them out. They can be placed in a bowl, cut ends covered with water, and refrigerated for up to 2 days, but I like to prepare them immediately.
To clean fresh shoots, chop with a sharp knife near the tip and peel away the top layers similar to a corn husk. Slice the shoots lengthwise and cover with cool water while you peel the rest.
Boil 2 quarts water in a large stockpot, add the shoots, cook ten minutes and drain. Repeat with fresh water and boil for an hour. Drain, cool, and taste a small piece to ensure the bitterness is gone. Many traditional recipes suggest adding rice flour or water from boiled rice, but I have not found it to make a difference. The heat destroys naturally occurring toxins called cyanogenic glycosides that cause a bitter taste and may upset your stomach.
Once drained and cooled, the shoots are ready to use in salads, spring rolls, or stir fries. The flavor is mild, similar to baby corn, and they have a natural affinity for pork. They will keep in the fridge for 3-5 days in an airtight container covered with water and also freeze well.
Bamboo shoots are low in calories, high in fiber, and rich in B vitamins, potassium, and trace minerals including copper, manganese, and zinc.
Soop Naw Mai is a traditional Thai salad that showcases the texture and flavor of the shoots. For best results, avoid the canned variety which may be too watery and contribute an off taste. If you can’t find them fresh, many Asian markets sell them frozen.
Ingredients
1 cup cooked bamboo shoots, sliced into thin strips
1/2 small jicama, peeled, sliced into thin strips
2 handfuls of bean sprouts, root and sprout ends removed
Dressing
1 bunch of cilantro, chopped finely
2 bunches of fresh mint, chopped finely
2 scallions, chopped
1-2 Thai chili, de-seeded, minced
Zest and juice of 1 lime
1/4 cup fish sauce
2 tbs toasted rice powder (made from glutenous rice)
2 tbs flavorless oil. I used grapeseed.
1 tsp brown sugar
Directions
Toasted Rice Powder
In a dry pan, toast glutenous rice over medium heat until golden brown and fragrant. Remove from heat and cool completely. Grind it into powder with a pestle and mortar.
OR use a spice/ coffee grinder, pour the powder back into the mortar, and pretend you did all the work by hand.
To Serve
Combine all the dressing ingredients. Taste and adjust to achieve the right balance of tanginess, spiciness, and saltiness.
Dress the bamboo shoots. Divide into portions and mound over beds of bean sprouts and jicama. Serve very cold. Serves 4.
They are also delicious pickled. These have been fermented for two weeks in a 3% salt brine inoculated with 3 tablespoons of sauerkraut juice (necessary since precooking destroys the lactobacilli found on the surface of fresh vegetables.) Any fermented brine with live cultures will work.
They can also be pickled in vinegar.
4 cups sliced bamboo shoots
2 cups seasoned rice vinegar
2 cups water
4 garlic cloves
small handful of fresh dill
½ tsp. cracked black pepper
1 tsp. red pepper flakes
Arrange the boiled shoots in the jars intended for storage.
In a small pot, bring the remaining ingredients to a boil. Reduce and let simmer for 10 minutes. If you have more than a quart of shoots, increase the amount of pickle brine while keeping to the 1:1 ratio of water to vinegar. While the liquid is still hot, pour over the bamboo shoots in their prepared jars. Cover and store in the refrigerator.
I hope I’ve shed some light on this underrated ingredient and inspired you to think beyond the canned version! What’s for dinner at your place?