Bamboo Shoot Recipes 
It is reported that bamboo shoots were first identified as a vegetable in ancient China during the early Han Dynasty (202 BC-AD 220). Their use in cooking expanded over the years to many countries and cultures. The number of recipes utilizing bamboo shoots has also continued to increase over the years. If fresh shoots are to be utilized in cooking, strict attention should be paid to shoots harvested from clumping varieties and those running varieties whose shoots evidence a bitter taste when eaten raw. These shoots should be boiled in hot water in an open pot for a sufficient length of time to remove the bitterness. While most bamboo shoots are edible varying greatly in size and taste. Some cultures prefer a bitter taste while others go for a sweeter taste. Although the small diameter shoots are edible, the time necessary to extract the flesh makes them less desirable. Below are provided several bamboo shoot recipes. Additional recipes may be found surfing the world wide web.
Stir-Fried Wild Bamboo Shoots with Chilli Sauce
Ingredients:
1 red chilli
1 green bell pepper
320 g (12 oz) wild bamboo shoot
1 tsp mashed ginger
1 tsp mashed garlic
1/2 tbsp fried white sesame
Seasonings:
1 1/2 tbsp light soy sauce
2 tsp sugar
Preparation:
Skin wild bamboo shoots and rinse.
Scald in boiling water until done.
Take out and drain.
Cut green pepper and red chilli into pieces.
Heat 1 tbsp oil and saute green pepper and red chilli.
Dish up.
Saute mashed ginger and garlic with 1/2 tbsp sesame oil.
Add in seasonings and stir.
Put in bamboo shoot, green pepper and red chilli.
Stir well. Dish up and serve.
Japanese Bamboo Shoots with Sansho Leaf Sauce
1 medium-sized fresh bamboo shoot
Sansho Leaf Sauce:
3 1/2 ounces (100 grams) white miso
1 tablespoon granulated sugar
3 1/2 ounces (100 grams) young sansho tree leaves
3 to 4 tablespoons rice wine vinegar
1/2 cup sake
Preparation:
Bamboo shoots: Rinse the bamboo shoot removing any debris. Place shoot in a pot and boil for 5 minutes. Peel away the outer layer to reveal the tender inner shoot. Thinly slice the shoot, diagonally.
Sansho Leaf Sauce: Place the miso and sugar in a microwaveable container, microwave on high for 15 to 20 seconds or until the sugar has dissolved or you may also place in a small pot and dissolve on stove top. Rinse and pat dry the sansho leaves. Place leaves in a mortar and pestle and grind until pulpy. Add the vinegar and continue to grind the leaves until smooth. Add the miso paste and the 1/2 cup of sake. Place the bamboo shoots around a plate and pour the sansho leaf sauce over the shoots. Add extra sansho leaves, as garnish.
Bamboo Shoot & Noodle Soup
Ingredients:
1 cup cooked noodles
60 gm bamboo shoots, cut into pieces
1 tbsp sherry (optional)
1 cup shredded meat or chicken
1/4 tsp MSG
Preparation:
In a saucepan, cook together the stock, noodles, meat, bamboo shoots and seasoning for 10 minutes on high heat. Lower the heat and simmer for another 10 minutes. Serve steaming hot.
Beef With Bamboo Shoots
This calls for a higher ratio of meat than is normally found in Chinese recipes. Serves four as a main dish.
Ingredients:
1 pound flank steak
Marinade:
1 tablespoon light soy sauce
2 teaspoons Chinese rice wine or dry sherry
1 teaspoon brown sugar
Pepper to taste
2 teaspoons vegetable oil
1 teaspoon cornstarch dissolved in 4 teaspoons water
Sauce:
2 tablespoons oyster sauce
1 tablespoon dark or thick soy sauce (available at Asian markets)
1/4 cup water, or as needed
1 tablespoon cornstarch
Other:
1 8-ounce can bamboo shoots
2 teaspoons minced ginger
2 green onions, sliced on the diagonal into thirds
5 tablespoons oil for stir-frying, or as needed
Preparation:
Cut the beef across the grain into thin slices.
Place the beef in a bowl and add the marinade ingredients one at time, mixing in well and adding the cornstarch last. Marinate the beef for 25 minutes.
While the beef is marinating, prepare the other ingredients: Whisk together the sauce ingredients and set aside.
Rinse the bamboo shoots in warm water to remove any tinny taste and drain. Mince the ginger. Clean the green onions and slice on the diagonal into thirds.
Heat the wok over medium-high to high heat. Add 3 tablespoons oil. When the oil is hot, add the ginger. Stir-fry until aromatic (about 30 seconds). Add the beef and stir-fry at high heat until cooked. (Stir-fry in two batches if necessary so as not to overcrowd the wok). Remove from the wok and set aside.
Clean out the wok and add 2 tablespoons oil. When the oil is hot, add the green onion and bamboo shoots and stir-fry. Add a bit of soy sauce or brown sugar if desired.
Make a well in the wok by pushing the bamboo shoots up to the side. Give the sauce a quick re-stir and add to the middle of the wok, stirring to thicken. Add the cooked beef back into the wok. Serve hot with rice.
Bamboo Shoots and Szechwan Beef
Ingredients:
8 medium-size dried shiitake mushrooms (each about 2 inches in diameter)
1 pound lean top round steak
1 tablespoon salad oil
16 small dried hot red chiles
3 large carrots, cut into about 3-inch-long julienne strips
4 cups bite-size pieces cauliflower
1 pound parboiled sliced bamboo shoots 2 cans (about 8 ounces each) sliced
1 pound lean top round steak
1 tablespoon salad oil
Fresh cilantro (coriander) leaves
Preparation:
Cover mushrooms with warm water and soak for 30 minutes, then drain. Cut off and discard stems; squeeze caps dry, thinly slice, and set aside. Cut steak with the grain into 1 1/2-inch-wide strips; then cut each strip across the grain into 1/8-inch-thick slanting slices. Set aside. Heat oil in a wok or 12- to 14-inch frying pan over medium-high heat. Add chiles and cook, stirring, until chiles just begin to char. Remove chiles from pan; set aside. Add meat to pan and stir-fry until browned (1 1/2 to 2 minutes); remove with a slotted spoon and set aside. Add carrots, cauliflower, and mushrooms; stir-fry for 1 minute, then cover and cook until carrots and cauliflower are tender-crisp to bite (about 3 minutes). Add bamboo shoots and water chestnuts and stir-fry for 1 more minute. Return meat and chiles to wok; stir cooking sauce and add 3 tablespoons soy sauce, 1 1/2 tablespoons dry sherry, 1 tablespoon sugar, and 3/4 teaspoon cornstarch. Stir until sauce boils and thickens. Garnish with cilantro.