Sauteed bamboo shoots

Have you ever seen fresh bamboo in the store like this?

Probably not, I would guess.  This is the first time I've really noticed it so I guess it's possible I've seen it in Chinatown before.  But we found this in a grocery store in the Flushing Chinatown, rather than in Manhattan or Brooklyn.  If you can't find it whole like this, you may be able to find peeled bamboo soaked in water in a bucket somewhere in a Chinatown or Asian grocery store.  And if you can't find that, then go ahead and used canned bamboo but blanch it in boiling water for a few minutes first to get the canned taste out.  Try to use canned bamboo shoot tips though, which are basically what's pictured above but peeled.  They are more tender and better than the canned sliced bamboo.

Saute sliced bamboo with onions and garlic and a touch of rice vinegar for a tasty veggie side or main dish and serve with rice of your choice.

• 2 cups or about 3/4 lb. sliced bamboo
• 1 onion, thinly sliced
• 2 scallions, sliced
• 2 cloves garlic
• 1-1/2 tsp. rice vinegar
• 1/2 tsp. kosher salt, more to taste
• 2 Tbsp. canola oil
• Cilantro to garnish

If using a piece like the photograph above, slice off the outer leaves of the bamboo.  Thinly slice the bamboo.

Heat the oil in a large skillet over medium high heat.  Add the onions and saute for about two minutes.  Add the garlic and saute for another minute or so.  Add the bamboo and scallions, sprinkle with salt, and saute until tender. Add the rice vinegar and let cook for another minute.  Taste and adjust seasoning with salt or vinegar to your liking. Garnish with cilantro to serve.