Here are some of my favorite healthy, easy-to-prepare and simply scrumptious bamboo-inspired recipes from around the world. Bon appétit! 

Stir-fried Mushrooms and Bamboo Shoots

1 block firm tofu
8 - 10 Chinese black mushrooms
8 -ounce can bamboo shoots
1 clove garlic, finely chopped
1/2 cup vegetable broth
1 teaspoon mild miso
2 tablespoons Shoyu or dark soy sauce
1 1/2 tablespoons Chinese rice wine or dry sherry
1 teaspoon brown sugar (or substitute sweetener, ie Stevia)
1 teaspoon cornstarch dissolved in 4 teaspoons water
4 tablespoons oil for stir-frying, or as needed

Drain the tofu and cut into 1-inch cubes. Soften the dried mushrooms by soaking in hot water for 20 to 30 minutes. Squeeze out any excess water and slice. Rinse the bamboo shoots under warm running water to remove any "tinny" taste. Rinse and drain the bamboo shoots thoroughly. Mix together the broth, soy sauce, miso and brown sugar or substitute sweetener. Set aside. In a small bowl, dissolve the cornstarch in the water.

Set aside. Heat the wok and add 2 tablespoons oil. When the oil is hot, add the tofu cubes. Stir-fry until browned. Remove the tofu from the wok. Add 2 tablespoons oil to the wok, heat and add the garlic. Stir-fry until aromatic. Add the mushrooms and the bamboo shoots. Stir-fry again for 1 minute. Push the vegetables up to one side and add the sauce in the middle of the wok. Add the cornstarch mixture, stirring quickly to thicken. Add tofu and heat thoroughly. Remove from the stove and serve hot.

-Bamboo Power!, What It Can Do For You, Ch. IV