Bamboo shoots are widely used through much of Asia, but fresh ones can be hard to find in the U.S., especially outside their growing seasons in winter and spring. However you buy them, here’s how to work them into your favorite dishes.
These are great in stir-fries, but they also take well to soups, where they both absorb the flavors of the broth and imbue it with their own earthy savoriness in a way that parboiled versions do not. If you can find fresh shoots, peel off the husk by making a shallow cut lengthwise, then cut off the tough bottom end. Slice the rest and use immediately.
A similar consistency to the canned variety, vacuum-packed bamboo shoots are parboiled but usually packaged whole, so you can slice them to your liking.
Many Asian markets carry canned, parboiled bamboo, either packed in chunks or cut into thin slices. Because they’re partially cooked, use them in quick, high-heat preparations such as stir-fries to retain some of their crunch.