Sauteed Bamboo Shoot Recipe (Ginisang Labong)

Bamboo are indigenous to many Southeast Asian countries like the Philippines. Here you will see bamboo mostly used as a building materials in furniture making, handicrafts and you can even see a house made entirely from bamboo, or locally referred to as “Bahay Kubo”.

bahay kubo

But did you know that bamboo shoots are edible? A bamboo shoot is the start of a young bamboo plant, and if left not harvested, it will grow into a full bamboo plant. The shoot is covered with black leaves with tiny hairlike appearance. The black leaves are peeled off until you can see the off-white meat inside. The white meat turns yellowish when it is cooked. You can tell, that a bamboo shoot was freshly harvested that day if it taste sweet after it has been cooked.

bamboo shoot 01 bamboo shoot 02

Please take note that some varieties of bamboo shoots have cyanide content, processing and cooking gets rid of them. And this is also the reason why bamboo shoots are often, shredded and boiled before being used on most recipes.

There are many ways to cook bamboo shoots, and one of the most popular cuisine in Philippines is the sauteed bamboo shoots or ginisang labong/rabong. 

Have you tried cooking bamboo shoots, or wan’t to try to cook one but don’t know how to do it?  This Ginisang Labong Recipe can help you set up with great tasting dish.

Try this Sauteed Bamboo shoot or Ginisang Labong Recipe and let me know your thoughts.

I N G R E D I E N T S

  • 2      cups of shredded bamboo shoot
  • ½    cup vinegar
  • 4      strips of ginger, sliced
  • 2      tbsp soy sauce
  • 2 ½ tbsp cooking oil
  • 1/3  tsp coarse ground black pepper
  • 1      tsp sugar
  • 1      medium onion, chopped
  • 3     pieces garlic, crushed and chopped
  • 2     pieces long green pepper or finger peeper (siling haba), sliced diagonally

M E T H O D

  1. In a casserole, boil the bamboo shoot for about 14-15 minutes. Drain the bamboo shoot and rinse with tap water, set aside.
  2. In a large wok of frying pan, heat the cooking oil.
  3. Saute the garlic and onion under medium fire.
  4. Add the boiled bamboo shoot.
  5. Then add the vinegar, soy sauce, sugar and black pepper. Simmer for 10 minutes
  6. Stir fry with the finger peeper for one minute
  7. Transfer to a serving plate,  can be serve as a side dish or with rice.

 

 

12 thoughts on “Sauteed Bamboo Shoot Recipe (Ginisang Labong)

  • August 18, 2016 at 6:31 pm
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    Looks good, like to try this one.

    Reply
  • August 10, 2016 at 3:59 am
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    Oh my gosh this looks so wonderful!
    I love bamboo shoot so much, but it’s really hard to get around here.
    Next time I find it, I will definitely try this recipe!

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  • August 4, 2016 at 3:33 pm
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    We can only get tinned bamboo shoots here and I didn’t know they might contain cyanide! This is a recipe I could try for sure 🙂

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  • August 4, 2016 at 12:45 am
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    I love bamboo shoots however only the fresh ones, the ones in the can are often pungent depending on the brand. They are definitely very delicious when fresh!

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  • August 3, 2016 at 2:26 pm
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    I remember being in Japan during fresh bamboo season and everyone collecting it and cooking with it. Interesting to see a recipe like this!

    Reply
  • August 3, 2016 at 1:32 pm
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    I am a massive fan of bamboo shoots, particularly for the texture. They add a really lovely element to a dish, although I don’t easily find them. Loving the info in this list too, I learned something new.

    Reply
  • August 3, 2016 at 6:37 am
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    How very interesting. I’ve not seen fresh bamboo eaten before, but have eaten it from a tin. Great recipe too.

    Reply
  • August 2, 2016 at 7:22 pm
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    I have enjoyed bamboo shoots, alas of of a can only. Not sure I could get fresh ones here in Canada. But would love to and try this recipe. Thanks for this most educational post.

    Reply
  • August 2, 2016 at 12:35 pm
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    I love eating bamboo shoots at Thai Restaurants but have never made them. I might just try this recipe out. I hope I can make them as goo as the restaurants.

    Reply
  • August 2, 2016 at 12:18 pm
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    The only way we eat or have access to bamboo roots here in Southern California is bottled in small batches. Would be lovely to try this recipe – perhaps served someplace in the States.

    Reply
  • August 2, 2016 at 11:39 am
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    I am not a big fan of bamboo shoots but I did certainly enjoy it when I had the dish for the first time. I think its the little pungent taste that is the style of the dish that makes it unique!

    Reply

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