Cut the chicken breasts against the grain into thin slices of about 1/8 inch thick. Place the chicken slices in a bowl and mix in all the velveting ingredients. Set aside.
Cut both the crimini and shiitake mushrooms into slices of about 1/4 inch thick. Set aside. Cut the bamboo shoots into thin slices of about 1/8 inch thick and set aside. Also cut the garlic and ginger into very thin slices of about 1/16 inch thick.
In another bowl mix all the sauce ingredients together and set aside.
Heat all the vegetable oil in a wok until just about reaching the smoking point. Drop the chicken slices into the hot oil and stir to keep them separate. Cook to about 3/4 done or until the outside of the chicken turns white but the center is still slightly pink. Drain the chicken thoroughly and set aside in a bowl. Pour all the oil out of the wok and quickly rinse the bottom of the wok with plain water scraping off any starch that’s stuck to the bottom.
Dry the wok and return to the heat. Put about 1 tablespoon of vegetable oil back into the wok. Add the garlic and ginger slices and stir-fry for about one minute without letting them burn. Add the mushrooms and the chicken stock into the wok. Stir-fry for about 30 seconds cover and let sit for another one minute. Uncover the wok and return the chicken slices to the wok. Add the bamboo shoots and stir-fry for another 30 seconds. Add the sauce mixture into the wok. Be sure to stir the mixture to ensure the starch is completely combined. Stir-fry until the sauce thickens. Add the sesame oil and mix well. Plate and garnish with scallion slices and cilantro.