Bamboo shoots and mushrooms

Try this bamboo recipe that pairs the tender shoots with mushrooms.


  • 4 ounces dried black mushrooms
  • 1 fresh bamboo shoot  (6-8 inches)
  • 4 tablespoons oil
  • 1/2 cup chicken stock
  • 2 tablespoons dark soy sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 teaspoon cornstarch dissolved in 2 teaspoons water
  • hot cooked rice


Soak mushrooms in boiling water for 20 minutes, then drain and remove stems.

Parboil bamboo shoot, then cut diagonally into one-inch pieces.

Heat oil in a sauté pan. Stir-fry mushrooms and bamboo shoots in heated oil for 1 minute, then reduce heat to moderate and cook for 10 minutes. In a small bowl, combine chicken stock, soy sauce, sugar, and salt; mix well. Increase heat under sauté pan to high and add liquid, cooking for 3 to 5 minutes or until liquid is reduced by about one-third. Stir in dissolved cornstarch to thicken. Serve with hot cooked rice.

Serves 4-6

Recipe compliments of market shopper

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Market Umbrella


Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market


The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.