Instructions: 1. Soak beche-de-mer. Split in half.

2. Slice bamboo shoots. Cut leeks in 3-inch sections.

3. Combine sugar, soy sauce, sherry, vinegar and stock.

4. Heat oil. Add leek and bamboo shoots; stir-fry 2 to 3 minutes. Add soaked beche-de-mer and stir-fry 1 minute more.

5. Stir in sugar-soy mixture and heat quickly. Then simmer, covered, 15 minutes.

6. Blend cornstarch and cold water to a paste; then stir in to thicken.

VARIATIONS:
1. For the leeks, substitute 1 scallion stalk, 1 garlic clove and 1 slice fresh ginger root, all minced.

2. For the sugar-soy mixture in step 3, substitute 1/2 cup stock, 1 tablespoon sherry, 1 teaspoon soy sauce and 1/2 teaspoon salt.

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