bamboo shoots 1

It is always fun to visit the local market during Chinese New Year period. This is when I can see a lot of rare ingredients that could not be found at other time of the year.

Bamboo shoot used to be a poor man’s food which had become an expensive delicacy. The traditional way of cooking uses boiling salt water to soften it before frying. This time, I fry it raw to retain its crunchiness. I was lucky it turns out well.  

bamboo shoots 2 bamboo shoots 3

Bamboo shoot, remove the layers of outer skin (more than expected) and cut into bite size


White wine

Olive oil

Sea salt

Crushed black pepper

Lemon juice

Fry garlic in olive oil over medium heat. Put in bamboo shoot follow by salt and pepper. Add in a glut of white wine and cook for 5 minutes. Squeeze a wedge of lemon juice over and serve immediately.


    1. Rebecca! Great to hear from you 🙂
      If I’m not wrong, pandas eat the leaves as well. People just go for the shoots. Bamboo shoot is rare in singapore but common in china, taiwan and japan. It is often used to make dumplings, buns, stew and soup. In taiwan, they specially cultivate bamboo plantations to harvest the shoots to sell at a good price. I don’t like the preserved version but love the fresh ones. It is tougher than asparagus with a mild taste of green.

  1. This is wonderful! I have bamboo in the back that has taken over 🙂
    Bamboo is very expensive to purchase, but once it is planted, it just shoots up. And if it thunders and lightning cracks, it grows even more! I love this idea of the bamboo shoot. Of course it would be expensive to have dining out. It is amazing how items end up being a delicacy and never thought of before. I love this with olive oil and white wine 🙂

    1. Hi Judy,

      Thank you very much for your nice comment. You have bamboo in your backyard? So exciting! Do they produce shoots? Have you harvest them before? I heard the shoots sprouts easily during raining season. Like you say when thunder and lightnings cracks, it grows even more! You are amazing! 🙂

      1. Hi Danny,

        I have a lot of bamboo and haven’t harvested them yet. And didn’t think about it until your post! Very cool! Great post as always 🙂

    1. Thank you for your nice comment. This isn’t much of a recipe really. I just wanted to retain it’s full flavor with simple ingredients. There are a few varieties and Finland may just have it. Let me know 🙂

  2. I love bamboo shoots and you are so right, it’s hard to find it whole and fresh like this unless it’s the special time of the year. 🙂 This dish is absolutely delectable.

    1. I have not tried the canned version. I suppose they would have lost all the crunchiness after soaking in salt water for so long. You can try china town if they got fresh ones or come over next year 🙂

  3. This sounds like something I would enjoy – but I’ve no idea where to go for bamboo. In this day and age I must be able to find it somewhere, so I shall have a little investigation.

    1. Hi Gabriela, you should be able to get it in china-town. They are mostly from china or taiwan. Don’t go for the packed or preserved ones. They taste totally different from the fresh version.

      And I’ve made your recipe of courgettes with pasta last night. I haven’t got mint but it already taste so good. Sure to try it again with mint. What a great recipe. Many thanks!


  4. Great recipe, Danny! I usually see canned bamboo shoots in the local Asian markets here, but have never tried cooking the fresh version of it. Love how you take a traditionally Asian ingredient and combine it with a Western way of cooking. -Veronica

    1. Hi Veronica, I’m glad you like it this way. Asian recipes tend to overcook it. Most are afraid we might taste too much of the ‘green’ if it is still crunchy. Lucky this recipe works! I think the wine and lemon may have removed the ‘green’ away. You may be able to find the fresh versions during chinese new year.

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