3. Heat the cooking oil in a wok or frying pan. Add the bamboo shoots and stir fry rapidly. When the bamboo shoots are almost cooked through, add the salt, optional MSG, and the cornstarch mixture to thicken slightly.
3. 油入鍋燒熱，筍片下鍋快炒，快熟時加鹽、味精，並用太白粉水勾薄芡，即可盛盤。