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Rinse the bamboo shoots under cold water. Drain well. To ensure they’re really dry, you can pat them dry with a clean kitchen towel.
Transfer to a bowl and add the chili oil or chiu chow oil to taste. Our chili oil is a purer spicy flavor, whereas chiu chow oil has a garlicky flavor. We like to use primarily the oil, using a spoon to skim off the oil without getting too much of the chili flake. Feel free to go smooth or chunky!
Next, add ¼ teaspoon sesame oil, ⅛ teaspoon white pepper, and 1 pinch of salt. You can adjust these amounts to taste.
Stir to combine, and ideally, let the flavors meld for 10-20 minutes before serving.