Here’s a healthy, savory, and easy Adobong Labong recipe that is made with bamboo shoots, vinegar, soy sauce, and spices. It is a simple yet delicious dish that is perfect for lunch or dinner and one of the easy Filipino recipes that you can try!
What is Adobong Labong?
Adobong Labong (Bamboo Shoots Adobo) is an easy-to-cook and delicious Filipino dish made with the combination of pre-boiled bamboo shoot slices, vinegar, soy sauce, salt, and pepper. It is a traditional stew originating from the Philippines.
Traditionally, it is prepared with meats like pork and shrimp, but in this vegetarian version, I used vegetarian luncheon meat, oyster mushroom sauce, and vegetable broth. It can be served as a main entree or side dish with warm steamed rice for a healthy lunch or dinner. This adobo recipe has a delicious blend of tangy and savory tastes in a bowl!
Health Benefits of Bamboo Shoots (Labong):
- Stimulates appetite
- Lowers cholesterol levels
- Reduce blood sugar levels
- Boosts the immune system
- Improves the respiratory system
- Rich in vitamins, minerals, and nutrients
- Packed with antioxidants antibacterial properties
The cooked bamboo shoots or labong are commonly used in Philippine cuisine. They can be cooked with coconut milk for ginataang labong or stir-fried for ginisang labong and of course, this delicious bamboo shoot adobo recipe that is definitely worth the try. Check out this delicious Filipino food!
Tips and Procedures:
- If using fresh bamboo shoots, make sure to peel the skin and pre-boil them with a teaspoon of salt for around 20-30 minutes until half-cooked, no longer bitter, and has enough crunch. It helps to reduce or eliminate its cyanide content of toxins.
- Drain the water from the boiled bamboo shoot to remove the smell. Rinse the pre-boiled bamboo shoots and drain again.
- If using canned bamboo shoots, just soak them in freshwater an hour before using them to remove the slippery feel of the labong or bamboo shoots.
- If you want to save time in cooking, use the canned or vacuum-packed ones instead of the fresh ones.
- Storage: Transfer any unused or leftover bamboo shoots to an airtight container, then store in the fridge immersed in cold freshwater, which should be changed daily, and use within 3 days or more, but not longer than one week.
How to Make Adobong Labong:
Listed below are all the ingredients you will need:
- vegetable oil
- vegetarian luncheon meat
- sweet onions
- garlic cloves
- labong or bamboo shoots
- vegetable broth
- white vinegar
- soy sauce
- oyster mushroom sauce
- bay leaf
- ground black pepper
Add vegetable cooking oil in a heated skillet over medium heat. Sauté diced luncheon meat until browned:
Let it slide into the side and saute sweet onions for a minute. Add minced garlic and labong. Then, sauté for another 3 minutes while stirring constantly:
Add vegetable broth, white vinegar, soy sauce, oyster mushroom sauce, and bay leaf. Mix well and bring the mixture to a boil; reduce to a simmer for 2 minutes. Season with salt and ground black pepper:
Transfer to a serving bowl and serve immediately. Enjoy!
Frequently Asked Questions:
Peel off the sheaths covered by satiny to get into the delicate plump part. Slice it according to your desired sizes and boil them to eliminate the toxins and slippery texture.
Pre-boil the labong or bamboo shoots, either whole or sliced, in salted water for about 20 minutes, and then add them to the dish of your choice.
The canned bamboo shoots are pre-boiled already, so just rinse thoroughly or soak in freshwater before adding them to your dish.
- 2 tablespoons vegetable oil
- ½ cup vegetarian luncheon meat diced
- ½ cup sweet onions thinly sliced
- 2 cups bamboo shoots
- 2 garlic cloves minced
- ½ cup vegetable broth
- ⅛ cup white vinegar
- 3 tablespoons soy sauce
- 2 tablespoons oyster mushroom sauce
- 2 bay leaf
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- In a skillet over medium heat, add oil.
- Next sauté diced luncheon meat until browned.
- Push the luncheon meat to the side, then add sweet onions and sauté for a minute.
- Add minced garlic, bamboo shoots (labong) and sauté for another 3 minutes while stirring constantly.
- Add vegetable broth, white vinegar, soy sauce, oyster mushroom sauce, bay leaf, and mix well.
- Then cover with a lid, and bring the mixture to a boil and then reduce to a simmer for 2 minutes.
- Season with salt and ground black pepper.
- Transfer to a serving bowl and serve immediately.