After rehydrated the bamboo shoots, they may be stir fried, used in soups and stews, and as toppings for noodle dishes like Japanese ramen or Vietnamese bun mang.
- Put the dried bamboo shoots in a basin of clean water and soak them for about 2-3 days until soften. Change the water daily, brush and wash the bamboo shoots when changing water.
- Boil the bamboo shoots in water for around 30 minutes. Remove the first batch of water, rinse and boil again to remove the smell. Repeat the steps until the bamboo shoots can be poked through with chopsticks.
- Take out the bamboo shoots, soak and wash them in cold water, and wring them out. The bamboo shoots are now ready to cook.
Weight per pack: 1kg
Country of Origin: China
Product Storage & Expiry: Seal in an airtight container after opened. Can be refrigerate for up to 2 weeks.