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Cut the pork into small
cubes. Mix the soy sauce, sherry, sugar and
ginger together, add to
the pork, toss well and leave for 10 minutes.
Put pork and flavourings
in a large pan, add the water and bring gently
to the boil, cover and simmer
for 1 hour.
Drain bamboo shoots
and shred finely, add to the pan and simmer for 10
minutes. If wished, liquid
may be thickened with 1 tablespoon cornstarch.
mixed with a little cold
water.
