How to Cook Bamboo Shoots With Coconut Milk

In the Philippines, bamboo shoots with coconut milk is a common regional dish that is relatively fast and easy to prepare. This dish, known as ginataang labong in the Philippines, typically includes an assortment of other vegetables -- and sometimes seafood -- as well. Bamboo shoots are a common vegetable in the Philippines, harvested when they are young. They have a crisp, slightly tender texture similar to asparagus, but with a flavor closer to corn. Using fresh bamboo shoots are ideal, but the canned version is more widely available in the U.S.

Things You'll Need

Paring knife
Saucepan
Skillet
Canola oil
Garlic

Onions
Additional vegetables (optional)
Salt
Pepper

Instructions

Rinse the fresh bamboo shoots under cold water. If you are using fresh bamboo shoots that have not been sliced, used a paring knife to slice them into even, thick strips. If you are using canned bamboo shoots, you can skip this step.
Place the bamboo shoots in saucepan and cover with water, bringing it to a boil over high heat. Boil the bamboo for about 15 to 20 minutes, until they're tender, then drain and set aside. If you are using canned bamboo shoots, they are already soft and you can skip this step.
Coat a large, deep skillet with canola oil and saute diced onions and garlic until the onions are translucent. You can also add other vegetables, such as mushrooms, sliced ginger and greens that wilt easily, such as spinach.
Add the bamboo shoots into the saucepan, then pour in coconut milk, using enough to almost completely cover the vegetables. Bring the mixture to a boil, then reduce the heat to a simmer for about 5 minutes. Season to taste with salt and pepper and serve with rice.

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