If you are using fresh bamboo shoots, be sure to prepare them properly to remove their natural bitterness/toxins. I peel the outer layers off, cut them into 1" long strips, and then boil them in salted water for 1-2 hours before using in the stirfry.
Heat a little oil in a wok over medium high heat.
Add the garlic and chilis and cook until the garlic is golden brown.
Add the ground pork and thin soy sauce and cook until the pork is done.
Then add the bamboo shoots and oyster sauce and stirfry a bit longer.
Add the kaffir lime leaves and green onions. Stirfry just until these are incorporated and the green onions are cooked slightly.