Fresh young bamboo shoots boiled simply with garlic and Naga chilli — the seasonal forest preparation using freshly harvested shoots at peak tenderness.
Ingredients
400g fresh young bamboo shoots — newly harvested, peeled and thinly sliced
4 garlic cloves — crushed
1 dried Naga chilli
2 cups water
1/2 tsp salt
1 tsp oil
Method
Peel fresh bamboo shoots — remove all outer sheaths until the pale, tender inner core is exposed. Slice thinly.
Boil bamboo shoot slices in 2 cups water for 15 minutes to reduce any bitterness. Drain. Rinse with fresh water.
Bring 1.5 cups fresh water to a boil. Add crushed garlic and Naga chilli.
Add the parboiled bamboo shoots. Cook on medium for 8 to 10 minutes until completely tender.
Add oil. Season with salt.
The bamboo should be tender throughout with a clean, slightly sweet flavour and a pleasant bite.