Comments on: Help! What Are These? And How Do I Cook Them?? :)

By: Cristy

Cristy — Tue, 25 Sep 2012 14:27:21 +0000

Hi MM! Thanks to this post I finally have an answer to a big question I had just this past Sunday. As usual, I went to the farmers’ market early Sunday morning and came across what looked like leeks only I knew those weren’t leeks. I still don’t know how to converse in Mandarin (even after two years in China which is a shame but I haven’t found the need to do so) so I obviously cannot ask the vendor. I still bought them anyway because it was the first time I came across this green vegetable and I love greens in my food. I chopped one whole piece and added it to a mix of ground beef, potatoes, carrots, chervil, bok choi, and celery just as I was about to turn the heat off. I like them crunchy!

Thanks to you and to the many readers who helped, I now know my wild rice shoots! :)

By: David B

David B — Wed, 25 Jul 2012 03:08:15 +0000

beautiful photos. the green stalks come alive set against the chopping board. ;-)

By: ysoc

ysoc — Mon, 16 Jul 2012 09:01:23 +0000

They are water bamboos. You are supposed to peel off the green outer layers (I see you’ve chopped the green layers off. No, the green bits are not edible as they are very tough). Keep on peeling until you end up with the white flesh in the middle. There are many ways of cooking it: 1. roll-cut into chucks(cut diagonally, and keep rolling the water bamboo by about 45 degrees before you cut the next piece), stir-fry in a generous amount of oil, then add some light soy sauce and a sprinkle of sugar. Put lid on, braise on low heat, stir every 2-3 minutes until the sauce almost evaporates. Try not to add any water when braising, so choose a low sodium soy sauce. 2. finely shred the water bamboo. Stir fry in oil, then add several beaten eggs. Cook as if you’re making an omelette. when egg is set, break into chunks. These are two of my favourite ways of eating water bamboo,typical home cooking of Shanghai region.

By: Marketman

Marketman — Wed, 11 Jul 2012 05:23:52 +0000

Roseannecres, thanks for that recipe, will have to try it the next time I find these wild rice shoots…

By: marisse javier

marisse javier — Tue, 10 Jul 2012 01:01:06 +0000

Learned something new today….thanks MM

By: Roseannecres

Roseannecres — Mon, 09 Jul 2012 23:54:39 +0000

My favorite (and simplest) way to cook this shoot – slice shoot into thin strips. Similarly slice red and green peppers into thin strips.

Heat wok, put oil (a bit more than usual), lightly sautee minced garlic then add green and red pepper strips for 30 or so seconds then add the shoots. I usually just season with salt then it’s all good (chicken powder can be added for more flavor)

I like the combined crunchiness of the peppers and shoots and it actually allows for the vegetable flavor / freshness to just come through.

By: des

des — Sun, 08 Jul 2012 15:23:38 +0000

Hi! Such a coincidence…my dad just bought a pack of those and asked me to cook them. Hmm..I didn’t know what they were and he didn’t either. “They just looked good”. After a few tries (in stir-frying), this seemed to work best for us: slice off the green part, remove the outer skin as it’s almost inedible, slice the remaining fat white stalk thinly and stir-fry with shrimp and garlic. I tried using the green part to impart some flavor in soups and other stir-fries, but it didn’t really add anything. Let us know how yours turn out! Thanks! :)

By: betty q.

betty q. — Sat, 07 Jul 2012 17:28:31 +0000

MP…that sticky rice roll is a good way to use leftovers! The trick is not to overstuff it para it is easy to seal. I know…I myself have a tendency often to overstuff sometimes esp. when I am doing the last roll thinking sayang the filling if I don’t use it all up in the last one.

But to make it more chi-chi, give it a name, MP! I taught my sister back home how to do this. So, what I have done is make fillings which are suited for a particular cuisine. I even gave her names to go with it. For instance…I told her to make curried chicken but more on the dry side, or potato masala and call the roll …potato masala ….another one is Tuscan roll…filled with caramelized onions, roasted sweet peppers thinly sliced and smoked chicken (house smoked preferably) but if none, grilled or charcoal grilled chicken will do…flaked or thinly sliced. Do you have leftover mechado? …flake them, add oven dried tomatoes, caramelized onions and potatoes or cous cous and call it Lebanese. As I have said…go crazy on your fillings and give it a name.

But our house favorite is the one I mentioned above with the stir fried mushrooms, flavoured tofu, pork floss, and tea eggs and snow peas guisado.

By: MP

MP — Sat, 07 Jul 2012 04:00:19 +0000

Hi Bettyq, I love biko so I will give your sticky rice roll recipe a try. I just hope it comes out well otherwise the hubby will tease me again :-)

By: Raph

Raph — Sat, 07 Jul 2012 00:34:14 +0000

Very interesting! I will be on the lookout for this next time I hit the market. Arranque is just a stone’s throw away from where I live. :)