Identification: The young shoots of various species of bamboo plants, harvested as they just begin to emerge from the ground.They are roughly cone-shaped,with tough, brown skins and a creamy, crisp, tender interior.
Evaluation: Look for solid, heavy shoots with no soft spots or cracks; no trace of sour smell.
Preparation: Peel down to the creamy white or pale yellowish cone-shaped core. Slice and boil in salted water until tender, then cut as desired for use in recipes.
Percentage Yield: Varies greatly, depending on size of shoots, which range from a few ounces to a pound (less than 100 grams to 500 grams) or more.
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