Bamboo Shoot Botanical Name: Bambusa sp., Phyllostachys sp
	General Description/History: The young shoots of certain species of bamboo are harvested when they have barley broken through the surface of the soil. They should be peeled and boiled for about 20 minutes to remove the cyanide compounds they contain in their raw state. They are ivory/yellow in colour and generally crisp with a mild flavour. They are also available boiled, frozen, or pickled. Bamboo shoots can be sliced and added to stir-fries, curries or salads.
	Alternative Names: Chinese: chuk sun Thai: nor mai Vietnamese: măng
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