Labong(bamboo shoot) is a young bamboo stalk and sliced into finely thin strips. Sliced Labong is usually available in wet markets and is abundant during rainy seasons. Labong is prepared and cooked in many ways like adobong labong, ginataang labong and enseladang labong. 

The following is the recipe of Adobong Labong which is the most popular cuisine of labong.

Ingredients:

1 540grams/can bamboo shoot strips, drained

200 grams pork, cut into strips

1/2 head garlic, crushed

1 small size onion, chopped

3 to 4 slivers, ginger

2 to 3 pieces dried red chili

1/4 cup vinegar

1/2 cup soy sauce

1/2 tsp. peppercorns

2-3 pieces bay leaf

1-2 tbsp. sugar

2-3 tbsp. cooking oil

2 tbsp. cornstarch

Cooking procedure:

In a sauce pan place the bamboo shoot and add enough water to cover. Bring to a boil and simmer for 5 to 10 minutes. Remove from pan drain and rinse. Return the bamboo shoots to the pan, add in 3 to 3 1/2 cups of water, add in all the other ingredients except the cornstarch and salt. Bring to a boil and simmer for 30 to 45 minutes or until most of the liquid has evaporated. Correct saltiness if required. Add in the cornstarch diluted in 1/4 cup of water and stir cook for another minute. Serve with a lot of rice.

http://www.overseaspinoycooking.net/2011/05/adobong-labong-bamboo-shoot-adobo.html