Bring a saucepan of water to a boil. Lightly salt the water. Add the fava beans and simmer for 8 to 10 minutes or until the skins of the beans split open. Drain the beans and refresh in cold water. Remove from cold water and remove skins. Discard skins. Drain bamboo shoots.
In a wok heat oil and add beans and bamboo shoots. Stir fry for about 2 minutes. Add stock and salt and allow to heat through for about 2 minutes.
In a bowl combine cornstarch and water and stir until cornstarch dissolves. Add cornstarch to mixture and continue to cook until thickened. Drizzle with sesame oil. Serve with white rice. Garnish with Chinese parsley
Recipe Courtesy of Curtis Aikens