Fresh bamboo shoots 500g,1kg (for export)

Ingredients:

Fresh bamboo shoots 71.4%; water 26.0%; salt 2.0%; acidity regulator (INS330) 0.5%; preservative (INS211) 0.1%.

Instructions for use:

Wash, tear bamboo shoots along the grain, prepare vegetarian/non-vegetarian dishes with other foods. Suitable for stir-fried dishes, vermicelli, glass noodles, stews, hot pot, braised fish... Use immediately after opening the package, expiry date is on the product packaging. Store in the refrigerator after opening, avoid direct sunlight.

Dish 1: Stir-fried pork with fresh bamboo shoots
Ingredients:
200 grams of fresh bamboo shoots
150 grams of lean meat
1 shallot
2 green onions
Chili
Seasoning: Cooking oil, salt, fish sauce, seasoning powder, pepper.
How to make:
- Wash the lean meat, cut into thin slices and marinate with a little fish sauce, pepper, seasoning powder and salt. Marinate for about 15 minutes to let the meat absorb the spices.
- Remove the water from the fresh bamboo shoots and shred them into small pieces. Wash them and blanch them in boiling water, then remove and drain.
- Peel the shallots and slice them.
- Pick the green onions, wash them and cut them into short pieces.
- Put the pan on the stove and heat a little cooking oil. Add the shallots and saute until fragrant, then add the meat and stir-fry until cooked. When stir-frying, you should use high heat so that the meat cooks quickly and becomes soft.
- Next, add the bamboo shoots and stir-fry together. During the stir-frying process, season to taste and add a little water (if needed) so that the dish is evenly seasoned.
- When the bamboo shoots are cooked, add the green onions and stir-fry evenly. If you like spicy food, you can add a few slices of chili, stir-fry 1-2 times and turn off the stove. So our stir-fried pork with fresh bamboo shoots is done, you can serve it on a plate and serve it with hot rice.

Dish 2: Bamboo shoot soup with duck meat
Ingredients:
Duck: half a duck
Bamboo shoots: 500g
Shiitake mushrooms: 100g
Green onions, onions, coriander, ginger
Seasoning: fish sauce, seasoning powder, salt, MSG
How to make:
Clean the duck, wash it, and chop it into bite-sized pieces.
- Crush and mince the ginger. Chop the onion
- Marinate the duck meat with salt, fish sauce, and crushed ginger. Mix well so that the duck meat absorbs the spices
- Remove the water from the fresh bamboo shoots and shred them into small pieces. Wash them and blanch them in boiling water, then remove them and let them drain
- After washing the shiitake mushrooms, soak them in warm water until they expand, then remove them and let them drain.
- Fry the chopped onions with a little cooking oil, when the fried onions are golden brown, add the marinated duck meat and stir-fry together. When the meat is cooked, add bamboo shoots and stir-fry together.

- When the bamboo shoots and duck meat have absorbed the spices, continue to add water so that the water is slightly above the pot.

- Cook for about 20-25 minutes over low heat, then add the shiitake mushrooms, season to taste.

- Sprinkle chopped green onions and cilantro on the pot and turn off the stove.

So we have a delicious bowl of bamboo shoot soup, the sour taste of bamboo shoots blends into each piece of sweet and soft duck meat, if you can enjoy it with fresh noodles, it will be even more delicious.

Dish 3: Stuffed bamboo shoots
Ingredients:
Bamboo shoots (tubes)
Pork
Fresh onions
Vietnamese coriander
Chicken eggs
Seasonings: pepper, salt, seasoning powder
How to make:
- Remove the water from the fresh bamboo shoots, wash them and blanch them in boiling water, use the tip of a spoon to scoop out the bamboo shoots, rinse them once more, and put them in a basket to drain.
- Wash the pork, mince it, put it in a bowl, add pepper, seasoning powder, and salt to taste.
- Pick and wash the green onions and coriander, drain them, chop them finely, put them in a bowl of ground meat that has been seasoned, then crack the eggs into the bowl of the mixture above.
- Mix the above mixture well, then take out the drained bamboo shoots, stuff the meat into the bamboo shoots, be careful to stuff them moderately, to avoid the filling from coming out.
- After stuffing, get a steamer. Arrange the bamboo shoots and steam for about 30-50 minutes
- When the bamboo shoots are cooked, take them out on a plate, let them cool, then cut them into bite-sized pieces and enjoy. This bamboo shoot dish is served with a simple dipping sauce, depending on your preference, you can use a mixture of lemon, ginger, and fish sauce mixed together. or lemon, chili, garlic, and fish sauce mixed together.

Dish 4: Fresh bamboo shoots and bean sprouts salad
Ingredients:
Bamboo shoots: 150 gr
Bean sprouts: 200 gr
Fresh bamboo shoots: 200 gr
Garlic, chili, lemon
Peanuts: 100 gr
Aromatic herbs
Spices: vinegar, salt, fish sauce
How to make:
Step 1: Remove the water from the fresh bamboo shoots, wash them, blanch them in boiling water, then tear them into small pieces and put them in a basket to drain
Step 2: You can roast the peanuts while waiting for the bamboo shoots to boil. After roasting the peanuts, wrap them in a towel until they cool, then peel them and crush them.

Step 3: With the bean sprouts, pick out the roots and bean shells, then wash them and scoop them out into a colander. Next, put a pot of water on the stove, bring it to a boil, then put all the bean sprouts in to blanch them to reduce the pungency. Once blanched, scoop the bean sprouts out into a colander and drain them.

Step 4: With the herbs, pick them, wash them, then put them in a colander, shake them to drain them. As for the garlic and chili, clean them, crush them and chop them finely. Squeeze the lemon to get the juice, and remove the seeds. Note that after chopping the garlic and chili, soak them in vinegar.

Step 5: Prepare a large bowl, put all the fresh bamboo shoots and pre-processed bean sprouts in it. Next, add a little salt, a little sugar, lemon juice, garlic and chili soaked in vinegar and a little fish sauce. Remember to mix everything well, add herbs and half of the peanuts, mix well again and wait about 10 minutes for the ingredients to absorb the spices.