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Glossary

Bamboo Shoots

While bamboo is a grass and used for everything from musical instruments to housing, there are many highly edible varieties of bamboo. There are two varieties of bamboo shoot (mang). The fresh bamboo shoot is yellow and has a strong smell. It contains a toxic acid and cannot be eaten raw. To eat a fresh bamboo shoot, you must first wash off any furry outer coating and peel back the outer leaves until you reach a creamy-yellow interior. You may need to cut away some of the inner leaves to reach the tender core. Slice it downwards into long segments which can be sliced more finely as required. The beauty of the long segments is that you can get pretty effects sometimes if the shoot has open "holes". Graham Thornton from Seviche Cafe and Wine Bar in Cairns recommends blanching the shoot slices two or three times in salted water from a cold water start. Just bring the water to the boil, simmer briefly, drain and repeat the process. (Taste it between blanching, you may find it is not too bitter and needs less cooking.) You can then freeze it or use it straightaway in stir fries, soups, salads or with any kind of curry. The canned version is more readily available. Bamboo shoot adds an unmistakable crunch to many dishes. The dry bamboo shoot is brown and should be soaked in tepid water for 2 days before cutting and cooking. Very good in pork or duck soups.

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