Sauteed Bamboo Shreds / タケノコを炒めた

Pandas’ Favorite, High in Folate
27 Calories in 100 Grams

Bamboo Shoot Trip

Bamboo Shoots

Pandas’ favorite food is Bamboo, Bamboo, Bamboo.  They love the leaves, shoots and even the stalks of the Bamboo.

People love them too.  Perhaps one reason is they contain sonly about 27 calories in 100 grams.  Not counting of course other foods and seasonings they are prepared with.  Just the Bamboo itself is very low calories.

When cooking Bamboo, first remove the tough outer coatings, a kind of outer sheath, before cooking.

Some people just Bamboo in hot salted water or fry them in  hot Oil until crisp.

Unless cooked in oil, plain Bamboo shoots, raw or cooked in water, provide only about 27 calories per 100 grams.

In Traditional Chinese Medicine, Bamboo Shoots are held to be Sweet and Slightly Cold in Nature.  They are considered a good source of calcium, phosphorous and folate, as well as Vitamins B-6 and C.  They are considered to benefit the digestion as well as help suppress respiratory symptoms like coughs, and detoxifying the body as well as removing internal heat.

In TCM, Chicken is considered to be somewhat Sweet and Salty as well as Neutral.  It is considered a good source of Vitamins A and E, and, among other benefits, is held to strengthen muscles and bones as well as improve circulation.

A number of studies by Western researchers have found that Chicken can help reduce inflammation, especially in the respiratory tract. Some of its beneficial properties come from Chicken meat itself, which contains cysteine, a natural amino acid.

According to Professor Stephen Rennard of the University  of Nebraska Medical Center in Omaha, this natural amino acid is chemically similar to acetylcysteine, a drug used to treat respiratory diseases.

Another way to  use them is sauté the slivered Bamboo Shoots with Chicken Breast and Chicken Stock.  They go really well with Chicken.

Sauteed Bamboo Shoots
タケノコを炒めた

Japanese

Ingredients: 

2 cups of Bamboo Shhots, drained if canned, boiled if fresh
1 Chicken Breast
3 tablespoons Vegetable Oil
` 1 tablespoon chopped Onion
½ cup Chicken Stock
1 tab;es[ppm Soy Sauce or to taste

Method:

Slice the Bamboo Shoots into thin slivers.

Chop the Onion.

Skin and bone the Chicken Brest, then cut it into thin slices, cutting across the grain.

When ready to cook the dish, heat a wok until it is hot.  When the wok is hot, put in the Oil and heat over medium fire until the Oil is very hot.  Then cook the Onion in the  hot Oil for about a minute.

Put in the Chicken slices and cook another minute.

Then put in the Bamboo slives, the Chicken Stock or Bouillon and Soy Sauce.

Lower the fire and simmer for about 10 minutes or until the flavors are blended and serve right away.  This makes 2 or 3 servings in an Asian meal, depending on what else you serve it with.

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Japan – Kesa – Meiji-Tisho Era

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