If using canned bamboo shoots, rinse them under cold water to remove any brine. Fresh bamboo shoots should be peeled and sliced thinly.

In a wok or large skillet, heat the vegetable oil over medium-high heat.

Add the minced garlic and ginger to the hot oil and sauté for about 30 seconds until fragrant.

Stir in the bamboo shoots and cook for about 5 minutes.

Pour in the soy sauce and stir to combine.

Add the sesame oil and mix well.

Gently fold in the chopped green onions.

Taste the dish and add salt and pepper as needed.