Bamboo shoots: composition, useful properties, recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Today, bamboo shoots are quite popular in cooking. Use young shoots no more than 30 cm in height. They are a bit like asparagus, and taste similar to corn. Many dishes came to us from Asian countries, where this plant is very common. You can mainly buy canned or dried shoots of young bamboo from us (since they have a short shelf life).

Tender pulp is used. Before cooking, the leaves are cut, the shoots are cut in half. Cooked with the addition of rice flour and hot red pepper. The Japanese pickle bamboo shoots (photo below), fried with meat and mushrooms, like to cut into slices and dip in soy sauce, prepare salads and soups with them. The Chinese stuff them with snails, and some make jam out of them.

Cooking rules

Bamboo shoots are pre-boiled (20 minutes - half an hour is enough, do not cover with a lid). Rawthey are not suitable for food because of the poisonous substance linamarin they contain, which can cause serious poisoning.

Many varieties are bitter. To remove bitterness, they are boiled or fried. If you find canned food on sale, the shoots should definitely be washed, and even better, fried. Dried soak for a couple of hours.

Composition

Bamboo, even pickled, contains vitamins E, B, phosphorus, potassium, calcium, folic acid, helps with anemia, anxiety, skin diseases, hair loss. It is an excellent antiseptic, antioxidant, it improves immunity, improves eyesight. Vegetable fibers improve the functioning of the digestive tract, speed up metabolism.

This product is extremely useful for those who want to lose weight. Minimum calories, only 27 per 100 g of product, and the benefits are huge. Well, isn't that the perfect meal? As you know, a person on a diet usually deprives himself of a lot, so the presence of useful components on the menu helps to avoid many he alth problems in the pursuit of beauty and compliance with dubious standards.

It has long been known that a beautiful figure is the result of not only hard work in the gym, but also a well-composed diet. Change the nutrition system, choose he althy foods - and the result is obvious. In combination with physical activity, the “right” food not only helps to get rid of extra kilos, but also to stay on the coveted mark.

But many drop out just because they are constantly hungry. Not everyone can overcome themselves. Yes, you don't have to go hungry. It is enough to know whatproducts are useful in this case. Bamboo contains a large amount of protein. Even if you eat it in excess of the norm, you are unlikely to get better. It quickly saturates, but is not deposited as subcutaneous fat.

Therefore, we propose to include bamboo shoots in the usual menu. The recipes are simple, try to surprise your family. It's really tasty and he althy. And given the age-old problem of many housewives - what to cook, these recipes will be a godsend for many.

But don't get carried away with pickled foods. No matter how useful they are, the stomach should not be overloaded with them. Alternatively, look for dried bamboo shoots.

Fondue

From the products you will need:

• rice wine - 2 tbsp;
• bamboo sprouts - 200 g
• grated ginger - 2 tbsp;
• medium-sized carrots - 2 pcs.;
• half a kilo of veal (take the fillet, the meat should not be tough);
• soy sauce - 200g;
• sugar - 1 tablespoon;
• mushrooms - 230 g (usually fresh; if found dried, they must be soaked beforehand);
• oil for deep frying - 0.5 l (many people use olive oil, but this is not essential);
• butter - 500 g;
• egg yolks (they need to be taken exactly as much as a person will have lunch).

The meat should be cut into thin strips (straws) and soaked in the marinade for about an hour. Prepare it like this: you need to dissolve sugar in wine and add soysauce.

Rinse bamboo shoots beforehand. Peel vegetables, chop into strips. Do the same with bamboo. Remove beef and transfer to a separate bowl. Bamboo, carrots and mushrooms are also laid out on separate plates. Warm up vegetable oil and butter well in a fondue pot. Next, we prick the pieces on a fork and lower them into deep fat, after dipping them in a whipped yolk.

Japanese Bamboo Rice

Cook:

• 100g canned bamboo (do not forget to wash and fry beforehand);
• a couple of glasses of rice;
• a couple of slices of tofu (choose hard varieties);
• olive oil for frying;
• 2 tbsp tempura flour (if you can't find this flour on sale, regular flour will do);
• 4 tbsp soy sauce;
• 1 tbsp sake (don't need more, it will change the taste of the dish).

Rice must first be boiled in lightly s alted water. Rinse the bamboo shoots and cut into strips. Dredge the tofu lightly in tempura and fry in olive oil. Excess oil can be removed by transferring the tofu cheese to a paper towel. Then you need to cut it into strips. Mix rice with chopped bamboo, tofu, sake and soy sauce. Then reheat a little, this dish is served warm.

Crispy young bamboo shoots with juicy beef (Vietnam)

You will need the following set of products:

• half a kilo of beef (choose a fillet);
• 200g bamboo shoots;
• shallot;
• 1 clove of garlic;
• 5 tbsp friedsesame seed;
• half a glass of vegetable oil;
• s alt;
• 2 tbsp nuok chum fish sauce (look at the sushi section of the supermarket).

Be sure to use this sauce. In Vietnam, it is quite popular, it is added to almost every dish. It's like soy sauce in Japan and China.

Rinse the beef under running water and cut into small cubes. Fry in a well-heated deep frying pan with the addition of vegetable oil. Ready to transfer to a paper towel to remove excess fat.

Bamboo shoots should be cut into strips, shallots chopped and fried in vegetable oil, a couple of minutes is enough, no more. Now finely chop the garlic (just chop, not crush, we need pieces), add to the vegetables and fry for another couple of minutes. We shift the meat into a deep frying pan, add sesame seeds, mix gently. Remove from heat, add s alt and pour over fish sauce. The taste of the sauce is specific, a bit harsh, so do not overdo it, start with small doses.

As a side dish, unleavened rice will do.

Mongolian chicken

It is impossible to ignore the lovers of poultry meat. Try to diversify your usual menu by cooking according to this recipe.

• noodles - 60 g;
• chicken fillet - 500 g;
• bamboo shoots - 150 g;
• Beijing cabbage - 150 g;
• mushrooms (take champignons) - 100 g;
• broth - 1 tbsp;
• garlic;
• ginger;
• hot pepper;
• bowgreen - 4 g.

Sauce:

• peanut butter - 6 tbsp;
• soy sauce - 6 tbsp;
• sherry - 6 tbsp;
• ground hot pepper.

Hot pepper, ginger and garlic are added to taste. If you are cooking for the first time, a little is better.

First, soak the noodles in hot boiled water for 5 minutes, put them in a colander to make the water glass. Cut the chicken fillet into thin, long pieces, bamboo and mix with chopped mushrooms and cabbage. Bring the chicken broth to a boil, add the ginger, garlic and green onions. Then boil meat and vegetables in it. Five minutes before the end of cooking, pour out the noodles.

The broth is poured separately into soup bowls. The dish is served with sauce.

Prepare the sauce like this: mix peanut butter with 3 teaspoons of hot water. Add soy sauce, sherry, ground pepper and mix thoroughly so that there are no lumps.

Pour the sauce into separate cups, decorate with chili pieces.