| Squeeze the soaked mushrooms dry, then discard the hard stalks. Thinly shred the mushrooms, meat, tofu and bamboo shoots. Bring the stock to a rolling boil in a wok and add the shredded ingredients. Bring back to a boil and simmer for a bout 1-minute. Add the wine or sherry, soy sauce and vinegar and season. Bring back to a boil, then add the cornstarch paste, stir until thickened and serve. |