Bamboo shoots come fresh in water appearing in the late spring. They are the young growth on a bamboo plant and are conical in shape and yellow in color. Bamboo shoots add a wonderful, crunchy texture to many Asian dishes, particularly the cuisine of Beijing, and Shanghai. They must be parboiled before eaten to remove bitterness. Bamboo shoots can be found in soups and stir-fries or shredded in a salad. Canned bamboo shoots can be found year-round.