Photo: No machine-readable author provided. Jordi Coll Costa assumed (based on copyright claims)., CC BY-SA 3.0 · source

Dish · From Bladwijzer

Stir-fried bamboo shoots

Updated on 9 October 2026

• Makes: 4 people (as a side dish)
• Time: 1 hour
• From: Bamboo

Ingredients

• ± 1 kg fresh bamboo shoots (unpeeled)
• 1 tbsp vegetable oil
• 1 clove of garlic
• 1 piece of ginger (2 cm)
• 2 tbsp soy sauce
• 2 spring onions

Method

1. Peel the shoots down to the pale, tender core and cut off the hard base.
2. Halve them lengthways, then cut into thin slices.
3. Boil the slices for 20 to 30 minutes in plenty of water without a lid; drain and taste. If they are still bitter, boil them again in fresh water.
4. Rinse and drain well.
5. Fry the garlic and ginger in the hot oil for a minute, add the bamboo and stir-fry for 3 to 4 minutes.
6. Add the soy sauce, scatter over the sliced spring onion and serve with rice.

Storing: Cooked shoots that have not yet been fried keep for 3 days in water in the fridge. The finished dish is best eaten straight away.