Dried Bamboo Shoots
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Description/Taste
Dried bamboo shoots are beige-yellow to dark brown in colour. They can be 20 to 30 centimeters long, with a diameter of 30 centimeters. They taper at one end and are rough and hard in texture. They are derived from the fresh bamboo shoot which refers to young, new bamboo canes that are harvested before they are two weeks old. Dried bamboo shoots must be rehydrated before use. When cooked, they have a chewy texture. They have a mild taste with hints of sweetness and umami that has been likened to sweet seafood. Salted varieties of Dried bamboo shoots have a milder, slightly grassy taste when compared to the unsalted types.
Seasons/Availability
Dried bamboo shoots are available year-round.
Current Facts
Bamboo shoots are a common ingredient in Asian cooking, particularly in Chinese cuisine. While the taste of the dried product cannot be compared with fresh option, fresh shoots have a short shelf life, becoming bitter shortly after harvesting. Typically, the drying process involves boiling, and then dehydrating the shoots. They may be treated with sulphur dioxide or citric acid - much like dried fruit. Dried bamboo shoots are usually found in Asian grocery stores.
Nutritional Value
Dried bamboo shoots have a higher protein content than fresh bamboo shoots. They also contain carbohydrate and dietary fiber, as well as amino acids such as tyrosine and lysine, as well as the antioxidant selenium.
Applications
Dried bamboo shoots must be reconstituted before use. They may be soaked overnight, or for a minimum of six hours, at room temperature. Or, they can be boiled for between one or two hours, or until they reach two to three times their original size. They should be tender to the touch. During the cooking process, they will release a funky odor. The water should be changed after the first hour of boiling. Dried bamboo shoots pair well with dishes that include pork, duck, and chicken. They may be cooked with flavourings like Chinese cooking wine, garlic, ginger, soy sauce, chiles, bean pastes, and sesame oil. They may be stir fried, used in soups and stews, and as toppings for noodle dishes like Japanese ramen or Vietnamese bun mang; they provide a pleasant, meaty, textural bite. Dried bamboo shoots are used to make the Japanese ramen topping known as 'menma'. Store Dried bamboo shoots in a sealed plastic bag in a dark, cool place. It will last for up to a year.
Ethnic/Cultural Info
Bamboo shoots of all kinds are known as a treasure in China. The plant has been mentioned in ancient poetry. In Chinese medicine, Bamboo shoots are said to have cleansing properties.
Geography/History
Bamboo shoots are native to Asia. They have been recorded as being used in diets of tribal people, and have been cultivated for some 3,000 years. In China, they are a staple in the diets of people living in the tropical south and southwestern areas of the country.
Recipe Ideas
Recipes that include Dried Bamboo Shoots. One
is easiest, three is harder.| Viet World Kitchen |
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How to Cook Dried Bamboo Shoots (MANG KHO) |
