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Also call: Juk soon, Rebung, Takenoko
 | DESCRIPTION
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A young tender shoot of an edible bamboo plant. It has a creamy yellow colour and
fibrous in texture. The shoot has a round base with layers tapers to a point and the
interior has cavities.
| HISTORY AND ORIGIN
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Native to Asia, growing in most Asian countries. Was discovered in Ancient China
that the root was edible as a food.
| BUYING AND STORAGE
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Buy fresh Bamboo Shoot which are rich in colour, moist and look fresh. Store in
the refrigerator soak in water for up to 3 weeks, change the water regularly. Some Chinese
greengrocers sell it preboiled to enhanced the life of the shoots.
| PREPARATION AND USE
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Fresh bamboo Shoots should be peeled and remove the husk. Trim the base of the
shoot and boil in lightly salted water or rice water (water that you use to wash the rice)
until tender. Use in cubed or sliced in stir-fry, braised and simmered dishes. Asian
people uses it for flavouring in their cooking.
| NUTRITIONAL INFORMATION
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It contains a moderate source of potassium, thiamin and vitamin C. Good for
weight-watchers.
| MAJOR NUTRIENTS
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- SERVING SIZE: 100 grm
* ENERGY:
120 kj
* CALCIUM:
* PROTEIN: 2
grm
* VITAMIN A:
* FAT:
* VITAMIN B:
* CARBOHYDRATES: 6
grm
* VITAMIN C: 4 mg
* DIETARY FIBRE: 1 grm
* POTASSIUM:
540 mg
* THIAMIN:
.2 mg
| VARIETY
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SPRING: A small Bamboo Shoot, sweet tasting and pale in
colour.
WINTER: A thicker, longer and a creamy yellow colour of the spring
Bamboo
Shoot and has a unique flavour. It's most commonly used
throughout Asia because of its delicate taste and crunchy texture.
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