Cut the bamboo shoots into
wedges 2cm long. Soak the preserved snow
cabbage in 5 cups cold water for 30 minutes. Change the water and soak
for a further 15 minutes. Chop into sections 4 cm
long. Cut the onions into
sections the same length. Heat 2 tablespoons oil in
a pan and add the onions and ginger. When the aroma arises, add
the bamboo shoots and snow cabbage and stir-fry over a high heat
for 2 minutes. Add the remaining
ingredients and continue to stir-fry and cook over a very high
heat for 3 minutes. Remove from the heat and
drain away any remaining liquid. Heat 2 tablespoons oil in
the pan until very hot. Return the drained bamboo
shoots and snow cabbage and fry for a further 2 minutes.
Remove and drain
again on a paper towel before transferring to the serving dish.