BAMBOO SHOOT FRY recipe: 59 Photos
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FAQ
Cut off and discard the pointed tip and fibrous base. Boiling: Place the shoot in a saucepan and cover with water and bring to a boil for 20 minutes; change the water and simmer until the shoots are tender. (This procedure will remove the hydrocyanic acid that gives bamboo its bitter taste.)
Bamboo Shoot Fry. If you're a vegetarian, you should try out the Bamboo Shoot Fry in Mizoram. Bamboo is first fried and tossed up with herbs. In some cases, shitake mushrooms and other vegetables are added to the mixture. It is a wonderful dish that is also light on the stomach.
These conical, creamy-coloured tender shoots are cut from the bamboo plant when they're about 15cm/6in long. They have a mild flavour and crunchy texture and are widely used to bulk out Asian stir-fries, soups and other dishes.
Rinse the bamboo shoot well under water, squeezing it to remove excess funk and mustiness. Put in a bowl and add water to cover by 2 inches. Set aside for at least 6 hours or overnight, until soft enough to bend easily. If the water turns cloudy during the soaking, change it.
Once the bamboo shoots have been extracted and prepared, they need to be boiled. A recommended boil time of 20 minutes to 2 hours is required to soften the shoots and remove cyanogenic glycosides. A canning process can also remove the toxins.
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Ramesh Gupta
Namaste! I'm Ramesh Gupta, a chef with over 15 years of experience in Indian cuisine. In my blog, I share authentic recipes and tips for bringing the rich flavors of India into your kitchen. Whether it’s curry, biryani, or samosas, I’ll guide you through making these dishes like a pro. I’m passionate about spices and aromas, and I’m here to help you master the art of Indian cooking. Let’s cook up something delicious together!
