Bamboo Shoot fry salad is a scrumptious salad made of fresh bamboo shoots, green chillies, curd and other spices to a perfect combination of tasty ingredients to make this an appealing salad.
Bamboo shoot fry salad is a low fat salad and made into tasty dishes in various Asian recipes. The shoots of the bamboo plant is native to Asia and a popular ingredient in many Asian dishes especially in Chinese cuisine. Bamboo shoots are the new bamboo culms that come out of the ground. They are available in both fresh and canned forms. Using of fresh bamboo shoots makes the dish tastier.
There are two kind of edible bamboo shoots, the winter and spring shoots. Spring shoots are larger and tougher than winter shoots, which are considered to be a delicacy. Bamboo is a member of the grass family and shoots are harvested when young. Bamboo shoots are crisp and tender, comparable to asparagus with a flavor similar to corn. They are extensively used in Asian cuisine.
Fresh bamboo shoots can be stored in the refrigerators for about one to two weeks. A bitter taste develops if kept longer or if exposed to sunlight. Bamboo shoots need to be peeled and cooked before using. Bamboo shoots are normally cooked in boiling water for few minutes and then used but not eaten raw as they are bitter in taste and hard to digest.
Bamboo shoots are low in fat and calories. The shoots are an excellent source of fiber and also a good source of potassium. Potassium is a heart-healthy mineral. It helps to maintain normal blood pressure and a steady heart beat. When it comes to phytochemicals, natural substances found in plants, bamboo shoots hold promise. They contain lignans and phenolic acids. Lignans, a component of fiber, exhibit a number of important properties that are undergoing research. Lignans appear to have anticancer, antibacterial, antifungal and antiviral activity. Phenolic acids have mild anti-inflammatory properties and are potent antioxidants. Antioxidants help prevent cancer and the blood vessel injury that can start atherosclerosis.
Cut the tender part of the bamboo shoots into thin pieces. Soak them in plenty of water for 24 hours. Change the water and soak for another 6 hours more. Drain, wash again in fresh water and spread on a dry cloth for 30 minutes. Deep fry the pieces in oil until brown and crispy. Spread them on a clear paper and sprinkle some salt and chilli powder over it and mix thoroughly.
Crush green chillies with salt and add to curd. Add some chopped onion, season with mustard seeds and add curd mixture to the fried bamboo pieces. Garnish with freshly chopped coriander leaves. Cooking the bamboo shoots allows the compounds that cause bitterness to dissipate into air.
Shoots will still be crisp and crunchy after cooking. To prepare this delicious Asian recipe do click on the link: http://www.vahrehvah.com/bamboo+shoot+fry+salad:869
Bamboo shoots can be cooked in many ways like it can be served as a vegetable side dish with a bit of butter and pepper or added to salads, soups or stir fries. Bamboo shoot can be cooked with meat, or add in soup. Its taste is fresh.
Bamboo shoot adsorbs fat, promotes digestion and excretion. So it’s a good choice for obese people. Bamboo shoot is rich in dietary fiber which can promote bowel motility, help digestion, and prevent constipation and colon cancer. It contains high protein, less starch, suitable for coronary heart disease, hypertension, diabetes and arteriosclerosis.