Bamboo Shoots

Bamboo shoots 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. Fresh bamboo shoots are sweet and crunchy with an unforgettable, distinctive taste. They are too fragile to export, and I have only rarely seen them in Chinese markets in the West. We have to be satisfied with the tinned varieties, which are at least more reasonably priced. Tinned 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. Buy whole bamboo shoots, rather than sliced. They tend to hold their flavour better. In some Chinese markets, bamboo shoots preserved in brine are available and these tend to have much more flavour than the tinned variety.