1. Cut the meat into thin slices.
  2. Put the cornstarch in a bowl and stir in the sweet soy sauce and sherry.
  3. Put the meat in a deep dish, pour the marinade over it and let it soak for 1 hour.
  4. Peel and chop the onion and garlic.
  5. Wash the bell pepper, remove the seeds and cut the flesh into strips.
  6. Clean the mushrooms and cut them into wedges.
  7. Drain the bamboo shoots and cut them into slices.
  8. Wash the bean sprouts and remove as many green shells as possible.
  9. Heat the oil in the wok and fry the onion and garlic until golden yellow.
  10. Remove the meat from the marinade and pat dry.
  11. Put the meat in the oil and cook until brown for about 3 minutes while stirring.
  12. Add the bell pepper, mushrooms and bamboo shoots and simmer for 3 minutes.
  13. Pour in the stock and simmer for another 5 minutes.
  14. Spoon the bean sprouts through the dish and serve it as hot as possible.