How to prepare bamboo shoots

Most Asian dishes contains bamboo shoots and this recipe has both top stove and instant pot methods to show you how to prepare and cook fresh bamboo shoots. Also, it has a video to show you how to cut raw bamboo shoots.

Course Main Course, Side Dish

Cuisine Asian

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 29kcal

Author Tracy O.

Equipment

1 Pressure cooker or a pot

Ingredients

6 pieces Fresh bamboo shoots Raw fresh
9 cups Washed rice water (Enough for covering the shoots)

US Customary - Metric

Instructions

Instant pot method:

Remove the darker-colored sheaths by using a knife to cut from top to bottom a few times, then cut the top diagonally and use your hands to peel off the rest of the sheaths. Use a knife to cut the bottom. See details in the video.
Next, wash the shoots and cut them in half if they are too long to fit into an Instant Pot pressure cooker.
Put 3 cups of rice in a bowl and add 9 cups of water. Rub the rice until the water is milky. (Rice and water ratio 1:3)
Drain the rice and keep the rice water.
The following, put the washed and peeled bamboo shoots into an Instant Pot.
After that, hold the bamboo shoots down while pouring washed rice water into instant pot until they are covered. Then, close the lid and vent. Push manual button, adjust time to 45 minutes at high pressure and natural release. Next, rinse them and ready to use or eat.

Top stove method:

Peel and trim. Remove the tough outer sheaths, cut off the pointed tip, and trim away the woody base. See the peeling instructions and video above for details.
Rinse and cut. Rinse the peeled shoots under running water. Cut them in half lengthwise, then into shorter pieces if needed to fit your pot.
Prepare the rice-washing water. Combine 3 cups of uncooked rice with 9 cups of water in a large bowl. Gently rub the rice between your fingers until the water turns cloudy.
Strain and reserve the liquid. Pour through a strainer into another bowl, keeping the cloudy rice-washing water. Save the rice to cook separately.
Cover the bamboo shoots. Place the prepared shoots in a large pot and pour in enough rice-washing water to completely cover them.
Boil, then simmer. Bring to a boil, then reduce the heat to maintain a steady simmer. For this recipe's stovetop method, cook for 1½-2 hours, adding hot water as needed to keep the shoots submerged.
Drain and rinse. Carefully drain and discard the cooking liquid, then rinse the bamboo shoots thoroughly with clean water before using them in your recipe.

Cooking note: Preparation requirements vary by bamboo variety and piece size. Follow guidance appropriate for your shoots, and do not use tenderness alone as a safety test.

Video

Notes

Tips for Cooking Fresh Bamboo Shoots

Peel and trim first. Remove the tough outer sheaths and woody base, then rinse the bamboo shoots.
For the stovetop method: Cover the shoots with rice-washing water, bring to a boil, then reduce the heat and simmer for 1½–2 hours.
For the Instant Pot method: Use the Manual or Pressure Cook setting on High for 45 minutes, followed by a natural pressure release.
Use enough liquid. Keep the shoots submerged while boiling. When pressure cooking, follow your appliance’s liquid and fill-limit instructions.
Drain and rinse afterward. Discard the cooking liquid and rinse the cooked shoots thoroughly with clean water before using them.

These are the cooking times used in this recipe. Follow preparation guidance appropriate for your bamboo variety and piece size; tenderness alone does not confirm safety.

Nutrition