A popular vegetable in the Far East, bamboo shoots are a common ingredient in Chinese cookery. The ivory-coloured, conical-shaped shoots of tropical bamboo are usually about three-inches wide and four-inches long.
In the Far East, bamboo shoots are usually eaten fresh, cooked like asparagus. They are canned and exported and are available in Oriental provisions stores. The best ones are the large wedges which have been packed in water. Canned bamboo shoots require very little cooking.
Once the can is opened, the shoots should be drained and kept in the refriger-ator in fresh water in a covered jar. If the water is changed every day the bamboo shoots can be stored for about 10 days.