Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Bamboo Shoots

Buy Now
Save to Recipe Box
Add Private Note
Buy Now
Saved Add to List

    Add to List

Add Recipe Note
Buy Now

What is it?

Bamboo shoots are the tender, two-week old shoots of the bamboo plant that are harvested before reaching one foot in height. They are most widely available canned, which are ready to eat, but fresh shoots need to be cooked first. Fresh bamboo shoots fall into two categories: spring harvested, which are tougher, and winter, which are far more tender and are considered a delicacy. When harvested, the shoots are crisp tender like asparagus and although they are bitter when raw, they have a mild, slightly grassy flavor that is also faintly reminiscent of corn when cooked.

How to prep:

To prepare fresh bamboo shoots, trim the fibrous outer layers and excess leaves, but reserve the tender leaves, as they are edible. Cook the shoots uncovered in boiling, salted water for about 20 minutes, and then slice them and add them to the dish of your choice. Canned bamboo shoots are ready to add and don’t require cooking.

Click here to purchase


  • Recipe

    Stir-Fried Beef with Mixed Vegetables

    The Sichuan preserved vegetable in this stir-fry adds a burst of salty, spicy, tangy flavor that offsets the fresh vegetables and rich, tender beef. Serve with long-grain rice.

  • Recipe

    Hot-and-Sour Soup

    This classic Chinese soup probably originated in northern China, near Beijing, even though Hunan and Sichuan Provinces both claim it as their own. The essential flavor balance comes from spicy…

  • Recipe

    Thai Red Curry with Shrimp and Tofu

    This light curry is exceptionally fragrant with lemongrass and wild lime leaves. Create your own customized Thai curry with the Recipe Maker.

  • Recipe

    Mu-Shu Pork

    Cloud ears, also called wood ears, are a dried black mushroom used in Chinese stir-fries. Golden needles, the dried buds of tiger lilies, are often simply called lily buds. Both…


Leave a Comment


Leave A Comment

Your email address will not be published.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.