Ginataang Labong: Filipino Bamboo Shoots in Coconut Milk

What Are Bamboo Shoots?

Bamboo shoots are young sprouts of the bamboo plant. They are popular in Asian cuisine. Species like Bambusa vulgaris and Phyllostachys edulis are among the most common types used in cooking. You can buy them fresh from Asian stores, or you can just buy the canned shoots that are ready to eat.

In this recipe, we simmer the bamboo shoots in gata (coconut milk).

Cook Time

Ingredients

• 1 pound frozen, fully-cooked prawns
• 1 (13.5 oz) can coconut milk
• 2 (8oz) cans sliced bamboo shoots
• 2 cloves garlic, chopped
• 1 tablespoon fresh ginger, minced
• 1 tablespoon fish sauce
• 1 chili pepper
• 1 onion, chopped
• 1 tablespoon vegetable oil
• Salt and pepper to taste

Instructions

1. In a pot, saute the garlic, onions, and ginger in oil for 1 minute over medium heat.
2. Pour in the coconut milk, fish sauce, and chili pepper. Reduce heat and simmer for about 12 minutes. Add more water if a thinner consistency is desired. For a thicker consistency, simmer a little bit longer to reduce the sauce.
3. Drain and then add the canned bamboo shoots and cook for about 1-2 minutes.
4. Add the frozen, fully-cooked prawns and cook for another 1-2 minutes.
5. Season with salt and pepper to taste.

Variations

• Vegetables: You can add other vegetables, as well, such as green beans.
• Prawn substitute: Substitute pork or any other meat or seafood for the prawns.
• Less-spicy option: For a non-spicy stew, omit the peppers.
• Vegetarian option: Omit the shrimp for a vegetarian dish. You can add tofu for some protein if you like.

Canned Sliced Bamboo Shoots