Instructions: Cream coloured shoots of the bamboo plant used as a vegetable. Sold in cans whole or sliced; can sometimes be bought fresh from Chinese vegetable markets. Store unused bamboo shoots in water for several days only in the refrigerator.

Available canned and occasionally fresh. Peel fresh shoots down to the creamy inner part and boil to soften. Store unused bamboo shoots in water in the refrigerator refreshing daily.

Bamboo shoots are the young edible shoots of some kinds of bamboo. Unfortunately in this country they are only available tinned. Pale yellow with a crunchy texture they come peeled and either whole or thickly sliced. They can be bought in most supermarkets delicatessens and in Chinese grocers. Rinse them thoroughly before use and transfer any remaining shoots to a jar cover them with fresh water and keep in the refrigerator. If the water is changed daily they will keep for up to a week.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.