Bamboo shoots or bamboo sprouts are the edible shoots (new bamboo culms that come out of the ground) of many bamboo species including Bambusa vulgaris and Phyllostachys edulis.
They are used in numerous Asian dishes and broths. They are sold in various processed shapes, and are available in fresh, dried, and canned versions.

The bamboo has a very acrid flavor and should be sliced thin and boiled in a large volume of water several times, maybe for two to three days, where the water is drained and replenished with fresh water each day to extricate and remove toxins.

Pickled bamboo, used as a condiment, may also be made from the pith of the young shoots. The bamboo shoots can also be fermented and stored with vinegar.
In Vietnamese cuisine, shredded bamboo shoots are used alone or with other vegetable in many stir-fried vegetable dishes. It may also be used as the sole vegetable ingredient in pork chop soup.

STYLE: CANNED (SLICED, DICES) BAMBOO SHOOT 
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STYLE: DRIED SLICED BAMBOO SHOOT 
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STYLE: FROZEN BAMBOO SHOOT - IQF 
SPECIFICATION