The shoots are used in numerous Asian dishes and broths, and are available in supermarkets in various sliced forms, both fresh and canned version.
The following is stir fry bamboo shoots with mushroom and garnish with colorful chilies. I used stock to cook the shoots.
Additionally, bamboo leaves can be used as wrappers for zongzi, a steamed dumpling which contains glutinous rice and other yummy ingredients. The recipe I used was adapted from kuali. Instead of using the blue color extract from bunga telang, I used, “black glutinous rice”. The translucent square piece is not lard. It is a piece of winter melon. The dark red color is from black glutinous rice. The filling is Nyonya Pork Stew.