bamboo shoots
The young, edible shoots of bamboo, harvested before they turn woody; sold pre-cooked (usually canned or jarred), with a mild flavor and crisp texture.
Buying guidance
Buy canned or jarred -- both are already cooked and ready to use. Choose cans without bulging, leaking, or deep dents on the seams. Rinsing them before use isn't required but removes some of the faint canned taste.
Substitutions
- Water chestnuts -- the closest match for crunch and mild flavor.
- Hearts of palm -- softer than bamboo shoots but still mild.
- Jicama, sliced thin -- works in stir-fries if kept crisp and not overcooked.
Tips & common mistakes
Unlike most vegetables, canned bamboo shoots hold their crisp texture even after simmering for a while in a sauce, so there's no need to add them at the very end to protect their crunch -- a few extra minutes lets them actually pick up more flavor, since on their own they taste quite neutral.
Storage
Once opened, bamboo shoots keep noticeably longer stored submerged in fresh water in the refrigerator, with the water changed every day or two, rather than left in the original can liquid, which sours faster.