Cut off the required amount of meat from a strip of five-spice cured bacon. Boil it in a wok with enough water to cover the meat completely. Cook for about 15 minutes. Drain the bacon and cool. Cut the bacon against the grain into slices of about 1/16 inch thick. Set aside.
Rehydrate the shiitake mushrooms in warm water for about 30 minutes. Remove the stems from the mushrooms and cut them into halves. Set them aside. Cut the bamboo shoots into 1/16 inch thick slices and set aside. Remove the dark green portion of the garlic greens. Cut the light green and white portion on the bias into 1/8 inch thick slices and set aside. Cut the red chili on the bias into 1/8 inch thick slices and set aside.
Swirls the vegetable oil into a hot wok to coat the bottom completely. Add the bacon to the wok and stir-fry until slightly crisp. Add the garlic slices and continue to stir-fry for another minute or so. Add the bamboo shoots, shiitake mushroom and cooking wine to the wok and continue to stir-fry for another two minutes. Add the garlic greens, red chili, salt and pepper and quickly stir-fry until the garlic greens are just beginning to wilt or about one minute. Plate and serve immediately.
