At this time of year, it’s bamboo shoots season, a yummy food from mother nature; so quite often we have this dish on our dinning table, we love it.

The previous owners planted this bamboo 50 years ago, right behind bedroom shack. He didn’t realize the bamboo could grow so tall and expand so big; some bend over and brush the roof, make scratch sound; some lean on the roof.

Bamboo clumps need to be taken care of, otherwise, they grow too crowded and tight, hard to get shoots or bamboo from it.

First year I moved to here, Terry spent 2, 3 weeks to clean one third of the clump. He used regular saw to cut dead one and some green one, pulled it out and burned it. I watched him working on it, know how hard is it to cut big bamboo; I can imagine to do it myself. Next season, I talked to my mom on the phone, asked her how to cook bamboo shoots properly. Since then, I harvest the shoots every year, keep the clump small and easy to maintain.

From harvesting the shoots to cooking, take quite bit of time and effort. First I use a saw to cut the shoots, and use a machete to peal off the outside layers; then slice them and soak in water for 4 or 5 days, every morning and evening change the water. First couple of days, the shoots and the water are light yellow color, slowly the shoots turn to pure white. Next, I’ll build a big fire with coffee wood, use a big pot, cook the shoots with plenty of water for 3 hours at least. After that, season the shoots and they are ready to eat.

Often, I just stir fry the shoots with oil, garlic, salt and chicken base paste; add some green onion before take them out from fry pan. It’s simple and easy, the shoots are very tasty. Sometime, I’ll make a spicy bean sauce to go with plain shoots.

There is another way to prepare the shoots. After pealing off the outside layers, cut the shoots to two big pieces, then cook it for 4, 5 hours, change the water 3 times. Using this way of cooking, instead of pure white color, the shoots are light yellow and have stronger bamboo shoots taste. I use this way to cook, when I have plenty time after I harvest the shoots.

Most times, I get one or two 5 gallon buckets of shoots at one time, there is no way to eat them all by ourselves, we give away most of them. Sometimes, we have to work very hard to give away all the shoots if we have too much; and not every one knows how to make it into a yummy dish.

I found, giving the shoots to Japanese lady or Asian woman is a easy way to get rid of my shoots. Because they know how to cook it and appreciate it very much.

John is our friend, his family had a Japanese lady as a nanny when he was a little boy; this lady is 90 years old, still lives on his family’s property, near his house. If I give some shoots to John, always give an extra bag to him, ask him giving it to this old lady.

One day, John visited us and brought a gift to me, a package of Japanese dessert from this lady( like Chinese moon cake, but different ingredients ). She bought it from her temple’s fund raiseing event , went over to John’s house, asked him to give it to me who she never met. It moved me.

I give the shoots away, is because I have; and need other people helping to eat it. I didn’t expect them give me anything for returning, so her way of thanks moved me. I can’t help to love this old lady, and continue giving some bamboo shoots to her, I know she enjoy it.

What did I gain from it? It’s not a secret, let me tell you. I gained the joy of giving, and big satisfaction of my hard work.