Perhaps your new favorite bean dish:
Rinse salmon fillet, dry and cut into wide strips. Remove the peel from the ginger and cut into very fine, narrow sticks.
Drain bamboo shoots, reserving the broth. Cut the shoots into strips. Peel carrots and cut into matchstick-sized sticks. Rinse and clean celery and also cut into narrow strips. Remove peas from pods.
Heat both oils in a wok or possibly in a wide saucepan and sauté the prepared vegetables and ginger for 3 to 6 min, turning.
Rinse and drain the mango bean sprouts. Add some of the bamboo shoot broth to the wok form and add salmon and mango beans. Roast for another 3 to 6 min.
Season with soy sauce, oyster sauce and szechuan pepper.
Suggested garnish: dill, lemon echoes, tomato strips.
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