Heat 3 tablespoons oil in a preheated wok. Stir-fry the meat shreds in the oil until done. Remove meat and set aside.
Heat another 2 tablespoons oil and stir-fry the scallion and ginger root until fragrant, then add the bamboo shoots, pickled mustard, pressed bean curd and meat shreds. Stir-fry quickly over high heat. Add the cooking sauce ingredients and mix together quickly, coating everything evenly.
Divide the rice onto 2 plates, top with the above and serve.