This easy spicy bamboo shoot salad can be served as an appetizer (either cold or at room temperature). You can also serve it as a side dish with other stir-fries, braises, etc.
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Tear the bamboo shoots into small strips with your hands.
Add the garlic and Sichuan chili flakes to a small bowl. Heat the oil and pour over the garlic and flakes—they should sizzle and immediately smell fragrant.
Stir in the sugar, oyster sauce, rice vinegar, light soy sauce, and Sichuan peppercorn oil if using. Toss with the shredded bamboo. Season with salt to taste, and garnish with cilantro.
