Instructions: 1. Soak beche-de-mer; then boil until soft (see "Soaking Information").

2. Separately shred pork, bamboo shoots and beche-de-mer. Mince ginger root. Cut scallion stalk in 1/2-inch sections.

3. Combine sherry, soy sauce and water.

4. Heat oil. Add pork and stir-fry until it loses its pinkness. Add shredded beche-de-mer; stir-fry 2 to 3 minutes more.

5. Add bamboo shoots and stir-fry 1/2 minute. Stir in sherry-soy mixture and heat quickly. Cook, covered, 3 minutes over medium heat.

6. Stir in sugar, minced ginger and scallion. Stir-fry 1/2 minute more.

Serve at once.

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