Bamboo Shoots (Dendrocalamus; Phyllostachys)

Bamboo shoots are the young edible shoots of certain kinds of bamboo (part of the grass family). There are as many different types of bamboo shoots as there are kinds of bamboo - and at least ten of the hundred or so are marketed. They generally fall into two broad categories: spring shoots and winter shoots, the winter being smaller and more tender than the spring ones, which tend to be quite large. Expensive, fresh bamboo shoots are found only seasonally in markets in China; however, canned ones are available in the West and are more reasonably priced. Canned bamboo shoots tend to be pale yellow with a crunchy texture and, in some cases, a slightly sweet flavour. They come peeled and either whole or thickly sliced. Rinse them thoroughly and blanch them for two minutes in boiling water before use. Transfer any remaining shoots to a jar, cover them with fresh water, and refrigerate them. If the water is changed daily they will keep two or three days. Slice blanched bamboo shoots before proceeding with the recipe.