Add the dried shiitake mushrooms to a medium bowl and warm water to cover. Soak for 15 minutes or so, until turning tender. Reserve 1/2 cup mushroom soaking water. Drain, squeeze out water and pat dry. Remove the stem and slice in half.

(Optional) If using a fresh bamboo shoot, remove the tough outer layers by slicing across the shoot once lengthwise so it’s easier to peel, then cut off about 1” from the tip. Peel off and discard the tough outer skins. Then use a pairing knife to shave off any uneven layers, so the surface is more even and smooth. Cut into bite-size pieces. (See my blog post above for the step-by-step cutting pictures.) Bring a big pot of water to a boil. Add salt and bamboo shoot. Cook for 5 minutes. Drain and pat dry. (*Footnote 3)

Mix the oyster sauce, light soy sauce and sugar together in a small bowl.

Heat oil in a wok over medium-high heat until it shimmers. Add the ginger and shiitake mushrooms. Cook and stir for 30 seconds, until lightly charred.

Add the bamboo shoots. Stir and cook for another 2 minutes, until the bamboo is lightly charred.

Pour in the Shaoxing wine to deglaze. Then pour in the reserved mushroom soaking water and the mixed sauce. Cover and braise for 3 to 4 minutes. Then uncover and keep cooking to reduce the sauce, stirring frequently to prevent sticking. Once the sauce has thickened enough to coat the ingredients, turn off the heat and transfer everything to a plate. Serve hot.