The Bamboo War If we are really determined to get rid of bamboo – we can always eat it! ‘Menma’ is made from fermented Bamboo Shoots and it is a very popular topping for Ramen Noodle Soups. However, it is tricky to make ‘Menma’ at home as it involves drying and fermentation processes. But this ‘Braised Bamboo Shoots’ tastes quite similar to ‘Menma’ and it is so easy to make. Use Canned Bamboo Shoots that are available from most supermarkets. Fresh Bamboo Stir-Fry with Sweet Peppers To remove the skin when preparing fresh bamboo, make a shallow cut lengthwise down the skin, then peel away and discard it. Cut off the in¬edible thicker end of the shoot. Never wash fresh bamboo with water, which can give it an unpleasant flavor. Instead, use a dry towel to brush away any dust or dirt. In a wok over very high heat, add the lard or oil, and swirl the pan to coat its surface. When the oil is smoking, add the ginger and garlic, and cook, stirring constantly, just until fragrant (avoid browning or burning the garlic), about 1 minute. Add the bamboo and bell pepper, and continue stir-frying until both are crisp-tender, 2–3 minutes. Season with kosher salt, pour in the potato-starch mixture, and let cook for 30 seconds more.
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