NOTE: Buy 11 ounces of greens (if stems of garland chysanthemum are thick, buy 14 ounces) in order to have 10 ounces after trimming. Include stems of both vegetables; however, if garland chysanthemum stems exceed 1/4 inch in thickness, do not use them for this recipe since they may be too firm, tough, or stringy. Wilt the greens by immersing them in a large pot of boiling water for 30 seconds (or steam in a vegetable basket, 1-1/2 minutes for spinach, 2-1/2 minutes for garland chysanthemum, stirring once or twice). Rinse in cold water to stop the cooking. Divide into two or three bunches and firmly squeeze out the water. Chop each handful at 1/2-inch intervals, then turn and chop in a cross direction. Squeeze again if the greens are still watery, then loosen them by a light crumbling motion and place in a bowl. Pour boiling water over the bamboo shoot to freshen it; rinse under cool water and dice finely (1/4 inch thick). Toss all ingredients together. Let sit a few minutes at room temperature, and test for seasonings, adding perhaps an extra 1/4 teaspoon sugar with garland chysanthemum. Serve chilled or at room temperature.