Bamboo shoots are a good source of dietary fibre. They contain
phytochemicals, which have antibacterial and antiviral effects in the body. Bamboo
shoots contain potassium, important for a healthy heart and to maintain normal
blood pressure. Young bamboo shoots can be consumed fresh, fermented, or
canned. The juvenile shoots are not only delicious but are rich in nutrient
components, mainly proteins, carbohydrates, minerals, fiber and are low in fat
and sugars.
Preparation of fresh bamboo shoots:
Peel and clean the bamboo shoots, cut them into pieces and put
in salt water for three days (they should be completely immersed in the salt water)
to remove the bitterness.
After three days wash them three times, put in water
and cook for 10 to 15 minutes. Drain and they can now be used in sabzis and
soup. You can use tinned shoots also for soup.
Ingredients
1 cup Bamboo shoots cut into small pieces
1tbs soya sauce
1 tsp sugar
¼ tsp black pepper powder
1 tbsp vinegar
1 tbsp corn flour
Salt to taste
To make vegetable stock:
1 small onion cut
3 cloves of garlic
A small piece of ginger cut fine
1 tbsp shredded cabbage
1tbsp carrot pieces (even peeled skin will do)
4 cups of water
1 tbsp oil
¼ tsp cumin seeds
Instruction
-
First prepare the vegetable stock by heating
oil, adding cumin seeds, onion, garlic, ginger, and frying lightly. Add all
vegetables and water. When it boils, reduce flame and simmer for 40 minutes.
Now filter and take the vegetable stock.
-
Add bamboo shoot pieces and all other
ingredients to the vegetable stock and keep on fire. When it comes to boil, mix
the corn flour in ½ cup water and add slowly to the soup. Cook for five minutes
and remove from fire.
-
You can add croutons while serving. I found an
easy way, just broke a rusk into pieces and added. The advantage was it didn’t
get soggy fast like the croutons.
