Start by heating 1-2 Tablespoons
coconut oil in a wok or large skillet. When hot but not smoking (never heat oils to their smoke points), sauté one vegetable at a time and remove to the large bowl when it's *almost* as cooked as you'd like (it will continue cooking some in the bowl, so give it leeway). Proceed sautéing each veggie individually so you can control the done-ness of each one, adding more
coconut oil to the pan each time, and removing each sautéed veggie to the large bowl with a slotted spoon or spatula as you go. Don't hesitate to use plenty of
coconut oil–it's a healthy fat and also enhances the dish. (Don't sauté the garlic and ginger quite yet, and the bamboo shoots can just be added to the “sauté” bowl without sautéing.)