Wash the lettuce leaves, drain well and place one on each plate. Cut the well boned salmon and the bamboo shoots into 1 cm cubes. In a wok (or non-stick pan), heat the olive oil. First add the bamboo shoots and lightly fry them. Then briefly sauté the soybean sprouts. Finally, add the salmon cubes and toss briefly. Remove the pan from the heat and pour in the oyster sauce and chicken soup. Mix everything carefully and arrange in the prepared lettuce leaves. Sprinkle with chopped cilantro before serving.
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