Fresh bamboo shoots are new growth harvested from the bamboo plant when shoots are around 2 weeks old
They have a hard exterior and a tender, edible core that has a slightly crunchy, spongy texture and a slightly sweet taste
If bought fresh, they need to be carefully prepared, boiled and peeled before eating
Fresh bamboo shoots are very popular in Asian dishes
How do I prepare it?
Wash the exterior of the plant and cut off the top pointy end
Using a sharp knife, carefully cut a vertical slice halfway into the plant and about 1/3 down from the top
Place the bamboo into a large pot and cover completely with cool water
Boil for 30 minutes with a handful or nuka (rice bran) and simmer another 1 hour to remove most of the bitter taste
Turn off the heat and leave in the hot water overnight (optional – to remove excess bitterness)
Once cool enough to handle, peel the tough exterior (scrape with your knife to ensure you remove all the hard pieces)
Cut in half, slice and enjoy!
Where can I buy this?
Fresh bamboo shoots are readily available in most wet markets in Asia
It may also be available in your local Asian supermarkets
If you are unable to find the fresh variety, bamboo shoots can also be purchased either pre-boiled or canned
What is the cost
Fresh bamboo is fairly inexpensive and it cost me about $5 CAD for 3 shoots
Any benefits?
Bamboo shoots are low in fat and calories and high in potassium and fiber, helping to lower cholesterol and prevent colon cancer
There are also a variety of amino acids and other minerals in bamboo shoots. It is a good source of selenium.
Bamboo are also said to have anti-inflammatory and antioxidant properties and are believed to help treat infections
Any precautions?
Ensure your fresh bamboo shoots are well cooked. If they are not properly cooked, they may be bitter to taste. In addition, bamboo shoots contain some toxic properties that disappear once cooked thoroughly.
Additional Information
If you are not using the cooked bamboo right away, cover with cold water and store in the fridge for up to two weeks.
Traditional Chinese Name: 苦瓜蟹肉羹 (kǔguā Xiè ròu gēng)
Introduction:
I saw this in a magazine article one day and since I’ve recently developed a love for bitter melon (made only either with black bean and garlic sauce or mashed up in soups), I really wanted to try this out. So I rushed to a wet mart after work and purchased 2 things (bitter melon and fake crab meat) and then made this in a whopping 20 minutes and it tasted fabulous! It’s hearty enough that it eats like a meal, is super tasty and helps cool down the body in this dreaded heat (even though we’re technically in Autumn).
What ingredients are required?
2 fresh bitter melon (long ones are said to be less bitter than fat, round ones), seeded and chopped 15 pieces of fake crab, sliced lengthwise (or use real crab meat if you have it available) 3 fresh chicken eggs, scrambled 1/2 L of chicken broth 1 L of water soy sauce for garnish (optional)
How do I prepare it?
Rinse, seed and chop bitter melon into small pieces (doesn’t matter how ugly or ill-shaped as you’re going to blend it anyway)
In boiling water, boil the bitter melon for about 10 minutes on high heat (or until soft)
Set aside and in a blender, blend the bitter melon with 1/2 cup of the boiled water (to keep it moist and use as the soup base)
Pour out the blended bitter melon into a clean pot
Add chicken broth and boil on medium heat for 5 minutes
Add in fake crab meat and boil for another 1-2 minutes
Crack all eggs and scramble in a bowl. While stirring the soup, slowly drizzle the egg into the soup ensuring consistency and that the egg doesn’t clump
Boil on medium heat for another 5 minutes
Serve and add a few drops of soy sauce if required
Any benefits?
Easy to make soup (not so easy to clean the equipment though)
Helps reduce heatiness and cleanse the body of toxins
Is said to help reduce acne, cold sores and other heaty conditions in the body
Aids in digestion and stimulating appetite
Excellent source of anti-cancer agents and improves the immune system
Any precautions?
Consume with caution if pregnant (especially in the first trimester) as it is a pretty cooling soup (and can cause contractions)
Be sure to remove all the seeds (as they are toxic)
Bitter Melon sliced open before seeding (use a tablespoon to scrape out the seeds & fiber)
Boil the bitter melon so that it becomes soft before blending
You can consider partially blending the bitter melon to give it a variety of texture and sizes
This is basically vegetables and water, but to think that a combination of the right vegetables can be so tasty! You really don’t need to add any additives such as salt, sugar or meat because it really is delicious as it is. Consider using a variety of vegetables as well, such as red beets (which I will try as a recommendation from a friend), potatoes, yams, Chinese yams and more. This soup is ideal for any age group, condition and individual!
What ingredients are required?
3 fresh carrots, cut into large pieces 2 fresh corn, cut into large pieces 1 whole Japanese pumpkin, largely sliced with skin 3 whole red onions, sliced 2 fresh sweet potato, cut into large pieces 3 fresh tomatoes, cored and quartered 2 L of water
How do I prepare it?
Rinse and prepare all vegetables and set aside
Begin to boil your soup water
When soup water boils, add all the ingredients together
Boil on high for an hour
Serve and enjoy! NO SALT NECESSARY!
Any benefits?
Oil free soup
Excellent source of protein and vitamins (especially beta-carotene)
Easy to make soup
Ingredients are readily accessible and available in most supermarkets
Any precautions?
Serve soup with tomatoes to children one year and older
It is virtually found in dishes and recipes in every culture around the world
Onions come in a variety of sizes (small ones are called shallots) and colours (like the red or yellow onion)
This type of onion has a mild to sweet flavor and its skin and meat and tinged with red or purple color
Onions are durable vegetables and will store for up to 1 month in the fridge (in fact, the also grow green onions out of the tops!)
How do I prepare it?
Peel the dried outer skins of the onions until you reach the meaty portions (while discarding the outer layer)
For soup usage, slice into large bite-sized cubes
Where can I buy this?
You can buy fresh onions in any supermarket
They can be found usually alongside white onions
What is the cost
A bag of roughly 10 medium-sized yellow onions cost around $1.50 – $2.00 CAD
Other onions (red or spanish) are usually sold individually and can cost more
Any benefits?
Onions are a good source of antioxidants
It is said that onions are beneficial to women (especially those going through menopause or are at risk for osteoporosis) by destroying osteoclasts so they do not break down bone
Onions contain sulfides (similar to those found in garlic) that may help lower blood pressure
Onions are highly versitile in growth. They can be grown virtually anywhere (even your own backyard!)
Any precautions?
Excess consumption can lead to stomach distress and irritation which can result in nausea and/or diarrhea
Onions secrete an acid, which leads to the stinging of eyes when the onion cells are cut. To avoid this, you can either cut onions submerged in water, under running water or semi-frozen
Onions do add significant flavour to soups and they become soft and tasty when boiled over a period of time. I am a big fan of onions, whether its raw, cooked, diced, sliced or boiled. A must have in every kitchen. Red or purple onions in particular also add a nice color the soup if used in large amounts!
