Instructions: 1. Shell and devein shrimp; cut in 3 or 4 pieces if large. Sprinkle lightly with salt.

2. Slice bamboo shoots. Mince smoked ham. Combine sherry, sugar and soy sauce.

3. Heat oil. Add shrimp and stir-fry until pinkish. Then remove from pan.

4. Heat remaining oil. Add bamboo shoots; stir-fry to heat through (about 1 minute). Then quickly stir in sherry-sugar mixture to blend.

5. Return shrimp; stir in stock. Cook, covered, 2 to 3 minutes over medium heat. Transfer to a serving dish.

6. Sprinkle first with minced ham, then with vinegar and sesame oil. Serve at once.

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