Instructions: 1. Cut bamboo shoots in 1-1/2 inch strips. Combine stock, soy sauce, sugar and sherry in a cup.

2. Heat oil. Add bamboo shoots and stir-fry 2 to 3 minutes.

3. Add stock mixture. Bring to a boil, then simmer, covered, 20 minutes.

Let cool.

4. Refrigerate, covered, only to chill (about 20 minutes).

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