This easy, no-cook(!) spicy bamboo shoot salad can be served as an appetizer (either cold or at room temperature). You can also serve it as a side dish with other stir-fries, braises, etc.
The flavor of the sauce is balanced, with spicy raw garlic and chili flakes, salty oyster sauce and light soy sauce, a little sugar, and a dash of tart rice vinegar. If you like, you can add a dash of Sichuan peppercorn oil for a little tingly numbing action!
I also like adding cilantro for freshness, but if you’re not a fan of cilantro, you can substitute chopped scallions.
What kind of bamboo shoots do I need?
The bamboo shoots we used in this recipe are spring bamboo shoots. As you can see, they don’t have the uniform look of the canned winter bamboo shoots that have been sliced into little rectangles.
They are thinner, with the segments of the shoots still visible. You can buy them in vacuum sealed packages, already cooked. There is no need to cook them again. You can dress them and enjoy them right out of the package.
The bamboo shoots are tender after boiling, but still have a bit of bite to them, giving them an overall refreshing texture.
If you can find fresh spring bamboo shoots, you can pre-cook them yourself in boiling water until tender. Do not eat them raw. They actually contain natural toxins (cooking neutralizes them).
How to Get the Right Texture
As you can see in this recipe, rather than cutting or chopping the bamboo shoots, I’m tearing them by hand. The reason for this is to get lots of irregular shapes and frilly edges that cling to the sauce and give this dish a more pleasing, varied texture.
Tearing the bamboo shoots is quite easy, as they’re quite tender out of the package. Don’t skip this step!
Ok, on to the recipe!
How to eat bamboo shoots
FAQ
What does bamboo shoots do for your body?
Can you eat bamboo shoots raw?
What to eat with bamboo shoots?
Marinate in rice vinegar, sesame oil, and soy sauce. Cook in dashi sauce and serve. Stir fry with vegetables and chicken. Bamboo shoots have a flavor affinity for beef, chicken, cilantro, dashi, eggs, ginger, mirin, miso rice, rice noodles, scallions, sesame oil, shiitake mushrooms, soy sauce, fish sauce, and tofu.
How do you cook bamboo shoots in a wok?
Remove the beef from the wok and set aside. Let the empty wok heat again over high heat, and add the remaining tablespoon of oil, along with the garlic and peppers. Stir-fry for 20 seconds, then add the Shaoxing wine to deglaze the wok. After another 20 seconds, add the bamboo shoots.
How to cook bamboo shoots in a crock pot?
Add wine, both soy sauces and water. Mix it well, cover the pot with the lid and stew everything for around 10 minutes over medium heat. Remove the lid and increase the heat to evaporate excess water. When the bamboo shoots is completely cooked, add a couple of drops of oil and stir. Serve as a vegetarian main course or with a meat side dish.
Can you use fresh bamboo shoots instead of canned bamboo?
What About Fresh Bamboo Shoots? Fresh bamboo shoots are a seasonal ingredient. (We’re using winter bamboo shoots here.) So if you’re lucky enough to find them, you should certainly use them instead of canned bamboo. Just note that they must be julienned, blanched for a few minutes in boiling water, and rinsed under cold water before stir-frying.