Bamboo Shoots

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
  • Identification: The young shoots of various species of bamboo plants, harvested as they just begin to emerge from the ground. They are roughly cone-shaped, with tough brown skins and a creamy, crisp, tender interior.
  • Evaluation: Look for solid, heavy shoots with no soft spots or cracks; no trace of sour smell.
  • Preparation: Peel down to the creamy white or pale yellowish cone-shaped core. Slice and boil in salted water until tender, then cut as desired for use in recipes.
  • Percentage Yield: Varies greatly, depending on size of shoots, which range from a few ounces to a pound (less than 100 grams to 500 grams) or more.