Soak dried mushrooms.
Cut cabbage in 2-inch cubes and parboil. Cut carrot in 1-1/2 inch strips and parboil. Cut bamboo shoots in similar strips. Peel and slice cucumber.
Stem snow peas.
Combine stock, salt, sugar and soy sauce.
Heat oil. Add cabbage and stir-fry 2 to 3 minutes. Add remaining vegetables; stir-fry 2 to 3 minutes more.
Add stock mixture and heat quickly. Cook, covered, 3 to 4 minutes over medium heat. Serve at once.
VARIATION: Shred all the vegetables. Then, in step 4, stir-fry only 1 to 2 minutes. In step 5, add to heated stock 1/4 pound vermicelli (soaked), cut in 3-inch lengths.