Couple days ago I wanted to make my soy sauce stew with chicken and quail eggs, and decided to put in the whole can of these bamboo shoots.
I put in soy sauce (both regular and dark), rice wine, water, rock sugar, chives, five-spice, couple whole star anise, red peppers, and a spice/herb pouch, and cook everything in the slow cooker on high for about 5 hours.
I love how the bamboo shoots turned out! John did think the bottoms of the bamboo shoots got a bit rough, though. They were, however, exactly how I thought bamboo shoots ought to be. Maybe next time I will cut the whole bamboo shoots into sections.
Gonna go to the market and get a couple more cans of the bamboo shoots to add to my stew. I think I'll get the short kind this time, though.