Cashews and Bamboo Shoots : How to Cook Canned bamboo shoots

Name: Cashews and Bamboo Shoots Stir-Fry
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
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; 1 tsp toasted sesame oil; 1 tbsp scallions, sliced thin

Cashews and Bamboo Shoots is a quick stir-fried side dish combining canned bamboo shoots with toasted cashews in a soy-sake glaze. The combination of crispy cashews, tender bamboo shoots, and aromatic sesame oil makes it an easy weeknight addition to any Asian meal.

🌍Chinese 🌍Japanese 🏷️Bamboo shoots 🏷️Canned bamboo shoots 🏷️Cashews

Cashews and Bamboo Shoots : How to Cook Canned bamboo shoots

Total

30 min

Servings

4

Difficulty

Hard

Est. Cost

$23–$38

Recipe Source

View original recipe

From Oliveyousomatcha · by Jessica Zotynia- Plant-based Food Blogger

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
1 tsp toasted sesame oil
1 tbsp scallions, sliced thin

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Instructions

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
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
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
8
Plate bamboo shoots and top with sliced scallions. Serve and enjoy!

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Tips & Notes

Pro tips

Toast the raw cashews in the oil for 1-2 minutes before adding other ingredients to develop their nutty flavor and prevent sogginess.
Drain canned bamboo shoots thoroughly and pat dry to avoid excess liquid diluting the sauce.
Add sesame oil at the very end off heat to preserve its aromatic qualities and prevent it from burning.
Mince ginger and garlic finely and add them early to the oil so they infuse the entire dish with flavor.

Substitutions

Raw cashews → roasted cashews (reduce toasting time to 30 seconds to avoid burning)
Sake → dry sherry or mirin (maintains depth; use same amount)
Sesame oil → toasted peanut oil (similar aromatic finish, slightly different flavor profile)
Rice vinegar → white vinegar (use 1/2 tsp; more acidic, so start with less)

Storage & make-ahead

Store in an airtight container refrigerated for up to 3 days; reheat gently in a skillet and add fresh scallions before serving.

Common Questions

Can I use fresh bamboo shoots instead of canned?

Yes, but fresh bamboo shoots require boiling for 45-60 minutes first to remove bitterness. Canned bamboo shoots are pre-cooked and save significant time.