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Pickled bamboo

Kylie Kwong from Kylie Kwong Heart and Soul
Discover the joys of home-made pickled bamboo shoot with Kylie Kwong's simple recipe

Pickled bamboo

Method

1. Cut the horn-shaped bamboo shoot in half lengthways, strip off the outer fibrous layers and then trim about 2cm off the base.

2. Cut the bamboo into 5mm wide strips and add to a pan of cold salted water.

3. Bring to the boil and boil rapidly for 10 minutes. Drain and refresh bamboo under cold water.

4. Repeat this process of boiling from a cold-water start, draining and refreshing twice more, to remove any bitterness.

5. To pickle the bamboo, place the rice vinegar and sugar in a small pan, and stir over low heat, without boiling, until sugar is dissolved.

6. Then simmer, uncovered and without stirring, for about 5 minutes, or until mixture is slightly reduced.

7. Remove from the stove, stir in the fish sauce and the prepared bamboo.

8. This keeps for several weeks in the refrigerator.

Cooks Notes:
Fresh bamboo shoot can be found in Chinese supermarkets.