Make the marinade by mixing together the sugar, salt, soy sauce and cornflour slurry. Mix in the pork, let marinate for 20 minutes.
Heat a large frying pan with 1 tablespoon oil over high heat. Stir-fry the pork until fully cooked, 4-5 minutes. Set aside.
Heat the same frying pan with 1 tablespoon oil over high heat. Stir-fry the cabbage with sugar until fragrant, 2-3 minutes. Stir in the bamboo shoots, mix well. Stir in the shaoxing wine and stir-fry quickly. Add the water, cover and simmer for 2-3 minutes. Stir in the cornflour slurry to thicken the sauce. Once the sauce is thick, serve.
Shaoxing wine and pickled cabbage can be found in Chinese/Oriental speciality stores.