In a pot, add water and salt, and bring it to a boil. Once boiling, add bamboo shoots and cook until tender. Remove bamboo shoots from the pot, then drain and set aside. If you find it smelly, you can boil it multiple times, replacing the water each time.
In a wok, heat the oil, then lightly brown the pork pieces.
Add garlic and stir-fry for 1 minute.
Add bamboo shoots, then stir-fry for 2 minutes.
Add carrots, cabbage, and shrimp, and stir-fry for 1 minute.
Add chicken stock and simmer in high heat until the liquid dries out.
Remove the filling from the wok and place in a colander to drain any liquid. Set aside.