Tangy Bamboo Shoots with Rice & Peas

By: Esther Vasa

Bamboo Shoots can enhance the digestive action of the stomach. They are also beneficial in various types of stomach disorders. In Chinese medicine, bamboo shoots are extensively used to treat infections. The fresh juice of bamboo shoots can be used to kill intestinal worms. They are rich in nutrients and low in calories and fats. The shoots are also an excellent source of fiber. A single cup of bamboo shoots is enough to meet the body’s daily fiber requirement. They are also rich in potassium and hence excellent in boosting cardiovascular health. They help in maintaining blood pressure at right levels. They are rich in lignans that have anti-cancerous, anti-bacterial, anti-fungal, and anti-viral properties. In addition, they have anti-inflammatory properties and good in antioxidants.


Tangy Bamboo Shoots with Rice and Peas
For Bamboo Shoots:
Cleaned, boiled and chopped fresh bamboo shoot - 1 (instructions below)
Ground Fresh Ginger - 1 tsp
Crushed Garlic - 1 tsp
Chopped Red Onion - 1
Red Bell Pepper - 1 (de-seeded and diced)
Chives or Spring Onion - 1/4th cup (chopped)
Sesame seeds - 1 tsp
Grated Fresh Coconut - 1 tbsp
Extra Virgin Pure Coconut Oil - 1 tbsp
Himalayan Salt to taste

For Rice:
Basmati Brown Rice - 1 cup
Water - 1.5 cups
Fresh or Frozen Green Peas - 1/4th cup
Himalayan Salt to taste
Extra Virgin Olive Oil - 1 tsp

For Sauce:
* Rice Vinegar - 2 tbsp 
* Red Wine Vinegar - 1 tsp
Yellow Mustard - 1/2 tsp
Juice of a lemon
Coconut Sugar - 1 tsp
Extra Virgin Olive Oil - 1 tbsp
Cumin Powder - 1 big pinch
Chili Powder - 1 big pinch
Himalayan Salt to taste
* Skip all vinegars if you want to make your dish fully alkaline

Cleaning, Boiling and Preparing Bamboo Shoot:

Fresh Bamboo Shoot
Bamboo Shoot Ready to be Boiled
  • The very first step is to wash up the bamboo shoot and cut the tough broad end. When you cut it, you can see the fresh white inside.
  • Peel all the tough outer layers until you can peel no more.
  • Heat up enough water to immerse the bamboo shoot.
  • Put the bamboo shoot into the hot water and allow the shoot to boil for about 15-20 minutes or until the skewer can get right through the shoot.
  • Allow the bamboo shoot to cool down in the water. Takes about 30-45 minutes to cool down.
  • Drain the water and remove any thick outer layers that peel off easily.
  • Then chop it into desired size. I liked mine to be cubed.
Cooking Rice:
  • Wash the brown basmati rice.
  • Cook rice in the water.
  • Half way down, add the peas and salt.
  • When rice is cooked, switch off the stove, puff it up and add the olive oil.
  • Set cooked rice aside.
Making Sauce:
Whisk all the ingredients listed for the sauce and set aside.

Making Tangy Bamboo Shoots:
  • Melt coconut oil in a thick, heavy bottomed steel pan.
  • Add onions, ginger and garlic. Stir for a minute or two. DO NOT OVER COOK!
  • Next, add the cleaned, boiled and chopped bamboo shoots along with bell pepper, chives and salt. Stir for 3-4 minutes.
  • Then, add sesame seeds. Stir and then add the prepared sauce. Mix well till all the vegetables get coated with the sauce and switch off the stove.
  • Serve the Tangy Bamboo Shoots over a bed of cooked Brown Rice and Peas. Top it off with freshly grated coconut.