They are cooked to remove the remains of oxalic acid and cyanogen which could otherwise make the shoots bitter. Bamboo shoots can basically be thought of as baby bamboo.
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Heat up vegetable oil in a wok (deep skillet) over medium heat. The date printed on there is just to tell you how long it will remain at its peak quality. If not, cook for an additional five minutes. Add ginger and cook for 30 seconds.
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