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Boil the bamboo shoots in hot water for 5 mins, this will take away their unpleasant bitter taste.
Rinse the bamboo shoots with cold water and shake through a sieve to remove excess water, set aside.
Heat the oil in a large, non-stick frying pan, add the minced garlic and fry for 2-3 minutes until the garlic turns slightly golden in colour.
Add the bamboo shoots and season with salt, sugar, chilli flakes and soy sauces. Mix well and cook for another 3 minutes.
Pour in 200ml of water, cover with the lid and turn the heat to medium-low to simmer for 20 minutes, stirring frequently.
Pour on the sesame oil, stir for another minute.
Remove the bamboo shoots from the heat and transfer them to a container.
You can sprinkle them with spring onion and eat it as is, or refrigerate overnight (shake regularly) to develop a stronger taste and serve as a cold starter or as a menma for ramen. They can be stored in the refrigerator for up to 2 weeks or stored in the freezer for a couple of months (always defrost at room temperature before serving).