Here's the thing...the bamboo shoots you get in Chinese restaurants are gross. They're often the things you pick out onto your napkin, and honestly, there have been several occasions when the source of something funky can be atrributed to bamboo shoots.
What you see in the photo may as well be a completely different vegetable. There is simply no comparison between fresh bamboo shoots and what you get out of a can (which is what restaurants use). It's like comparing a fresh spring garden pea to a can of Green Giant, or sweet summer corn to a can of Del Monte. The difference might even be greater.
Here's my mom's bamboo shoots (and pork belly) cooked in a sweet soy sauce. The meat falls apart and makes your lips stick together and the sweet and savory sauce settles in the nooks of the shoots. I've captured the recipe in The Chinese Kitchen Garden book and I'll be referring to it this weekend!
I'm Wendy Kiang-Spray, gardener, home cook, and author of The Chinese Kitchen Garden. Learn more about the book here. Enjoy the blog and be sure to like The Chinese Kitchen Garden Facebook page for notifications when there are new posts.