And cook it in the springtime, oh oh, oh oh, yummy! I’m lucky enough to have a source of fresh bamboo, which is so different from the canned stuff as to be unrecognizable.
My friend Jim grows many varieties of bamboo in his backyard. He gave me a bagful with three different kinds. How does he cook it? He doesn’t. Fortunately, my other friend Liz does. She recommended the Chinese red-cooked method.
First you have to simmer it for an hour to tenderize it, then proceed with your recipe. I simmered, and then stored it to cook later in the week, but before I got around to red-cooking it, I had an emergency – a dish in desperate need of a vegetable, without time to boil the pokeweed I had picked earlier. Luckily, the bamboo was just sitting there waiting. It worked really well.
I had a package of sirloin steak tips and a recipe for steak in Balsamic vinegar. I added some sweet onions and planned to serve it over a scallion pancake (pa jeon), which came frozen from Trader Joe’s. (This pancake is not up to the dish served in Korean restaurants, but it’s not half bad.)
A quick slice and dice of three or four bamboo stalks and my dish was complete. I just added them at the end of cooking and let them heat up.
Delicious. Thanks, Jim!