Instructions: 1. Separately soak dried mushrooms and bean curd sticks.

2. Dice pork, ham, bamboo shoots, soaked mushrooms and bean curd. Shell and devein shrimp; dice if large.

3. Combine sugar, hoisin sauce, soy sauce and stock.

4. Heat oil. Add salt, then pork, and stir-fry until it loses its pinkness. Add shrimp; stir-fry 1/2 minute more.

5. Add ginkgo nuts, peanuts, ham, bamboo shoots, mushrooms and bean curd. Stir-fry 1 to 2 minutes more.

6. Stir in stock mixture and heat quickly. Cook, covered, 3 to 4 minutes over medium heat, stirring several times. Serve at once.

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