You can cook bamboo stalks in any of the ways suitable for bamboo shoots, but I like to have my bamboo stalks dressed simply, in salad form. Western style vinaigrettes taste just as fine as Asian condiments, such as chili and sesame oil.
The liquid used to soak the bamboo shoots is flavorful and can be used as a vegetable stock in other recipes.
- 1 (5 ounce) package dried bamboo stalks
- 2 tablespoons chili oil
- 1 teaspoon sesame oil, or to taste
- Kosher salt
Place bamboo shoots in medium bowl and cover with warm water. Steep until softened, about 30 minutes. Drain bamboo, reserving liquid for another use (see note).
Cut bamboo into a thin julienne. Alternatively, tear bamboo along the grooves into thin slivers. Dress with the chili oil, sesame oil, 1/4 teaspoon salt, and 1/4 teaspoon sugar, adding more sesame oil, salt, and sugar to taste. Serve immediately. Store in refrigerator for up to four days.