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how to cook canned bamboo shoots

Cashews and Bamboo Shoots : How to Cook Canned bamboo shoots

Cashews and Bamboo Shoots is an easy recipe made with cooked canned bamboo shoots sautéed with toasted cashews, simmered in a flavorful sauce made with soy sauce, sake, rice vinegar, and sugar, and then finished off with toasted sesame oil and scallions.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 people
Course: Side Dish
Cuisine: Chinese, Japanese
Ingredients Equipment Method

Ingredients
  

  • 1 can of bamboo shoots, sliced
  • 1/4 cup raw cashews, chopped options, but delicious
  • 1/2 tbsp oil use any neutral oil
  • 1/2 inch fresh ginger, grater or finely chopped
  • 2 cloves of garlic, finely chopped
  • 2 tbsp soy sauce
  • 2 tbsp sake
  • 1 tsp rice vinegar
  • 1 tsp sugar
  • 1/2 cup water
Toppings
  • 1 tsp toasted sesame oil
  • 1 tbsp scallions, sliced thin

Equipment

  • pan
  • knife
  • grater
  • cutting board

Method
 

  1. Begin by opening your can of canned bamboo shoots. Place in a strainer to drain and rinse thoroughly with water. Set aside.
    **if bamboo shoots are not already sliced, cut or rip them into desired size
    rinsing canned bamboo shoots
  2. Heat a skillet over medium heat. Add 1/4 cup of raw, chopped cashews. Toast over medium heat for 3 minutes or until the cashews begin to brown
    cashews in a skillet for cooked canned bamboo shoots
  3. Add bamboo shoots and 1/2 tbsp oil to the skillet. Sauté for 3 minutes, stirring often.
  4. Add cut garlic and grated ginger to the pan and cook for another 3 minutes
  5. Add 2 tbsp soy sauce, 2 tbsp sake, 1 tsp rice vinegar, 1 tsp sugar, and a half cup of water to the skillet.
  6. Bring to a simmer and reduce heat to medium-low. Simmer for 15 minutes or until liquid has been absorbed and texture is desirable
  7. Remove from heat and add 1 tsp toasted sesame oil. Stir until evenly combined
    cooked canned bamboo shoots
  8. Plate bamboo shoots and top with sliced scallions. Serve and enjoy!