Bamboo shoots stir fry
Whenever I cooked bamboo shoots in the past, I always used fresh. The trouble is the amount of time it took to make the bamboo shoots tender. It’s also an issue with me that fresh bamboo shoots are only available in shredded form. I have yet to find fresh whole bamboo shoots. Shredded, the ways in which the bamboo shoots can be cooked are rather limited. So, I finally decided to try canned bamboo shoots.
So much has been said about canned bamboo shoots. The “true gourmets” claim that the delicate flavor that defines bamboo shoots is lost with the canning. Truth is, except for the convenience, the shorter cooking time and the wider cooking options, I have nothing to complain about canned bamboo shoots.
Canned bamboo shoots are already cooked and tender. You just need to cut them to the desired shape and size and you’re good to go. Try this stir fried dish with chicken gizzards, strips of sukiyaki cut beef, carrots, sweet peas and diced canned bamboo shoots.
Ingredients :
Serves 6.
8 chicken gizzards, boiled until tender
100 g. of sukiyaki cut beef
1 carrot
1 cup of frozen sweet peas, thawed
2 pieces of bamboo shoots
3-4 cloves of garlic
1 onion
2 tbsps. of cooking oil
2 tbsps. of oyster sauce
1/2 tsp. of sesame seed oil
salt and pepper to taste
Cut each gizzard vertically into three or four strips.
Cut the beef into strips about half an inch wide.
Crush the garlic, shake off the skins and mince.
Peel the onion and slice finely.
Peel the carrot and cut into half-inch cubes. Cut the bamboo shoots into half-inch cubes as well.
Now, make the stir fry, and remember to put into the pan the ingredient that needs longest to stay in the heat.
Heat the cooking oil in a frying pan or wok. Add the carrot cubes and chicken gizzards and cook until lightly browned around the edges. Add the beef, stirring to separate. Add the garlic and onion, cook for about 30 seconds. Add the sweet peas and the bamboo shoots and cook for about two minutes or until everything is heated through. Season with salt and pepper. Pour in the oyster sauce. Stir. Turn off the heat, drizzle the sesame seed oil over the stir fry, toss a few times and serve at once with hot rice.
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I didn’t have any success on canned bamboo shoots; and I think I have commented before on your other post that the ones I bought from a huge “watered” tray in a Vietnamese store tasted and smell “panis”. I don’t know if came frozen from huge containers and was defrosted prior to selling.. but I tried not only twice.. and the unsettling aroma is still there.
And so when I found fresh (pero luma na) ones last month, I bought them (kahit na mahal), and cooked it with ginataang galunggong. Sarap talaga. I looked for some, pero weeks after wala na silang itininda.
I am coming back home this May and bamboo shoots is one of my exciting veggies to eat – - ginataang pusit, chopsuey, or even with ginisa with Ligo. Yummy…
I love bamboo shoots! I have never seen them this way though. I always buy them shredded either in a can or in the cold section of the grocery, soaked in water. Thanks for the enlightenment, Connie!
same here, i love bamboo shots specially the ring shaped ones with gata.
This is good news about the canned shoots. I’ve tried growing bamboo for the shoots, with no success so far, so I’m happy to hear I can fall back on canned bamboo shoots with no foodie guilt.
I’m thrilled to see a recipe that uses chicken gizzards too. I love chicken gizzards, but I don’t know what to do with them, so I just eat them. Of course, that would have to be a secret ingredient when cooking for picky eaters like I do.