Heat the oil in a wok over a high heat until the oil starts to shimmer. Stir in the ginger, garlic and salt and stir-fry for 30 seconds, then add the bamboo shoots and broccoli and stir-fry for 2 minutes.
Stir in the yellow bean sauce and cook for 1 minute, then add the rice wine and water. Continue stir-frying until the vegetables are coated in a rich velvety sauce. Serve immediately with rice, if liked.