Remove the brown scale from the fiddlehead ferns, trim the stem and wash thoroughly. Bring four cups of water to a boil in a three quarts stockpot. Put the fiddlehead ferns in the pot and simmer for about eight minutes. Drain well and set aside.

Cook the Chinese bacon in about six cups of boiling water for about ten minutes. Drain and let cool. Cut the bacon crosswise into thin slices of about 1/16 inch thick. Set aside. Cut the red pepper into one-inch square pieces and the bamboo shoots into 1/16 inch thick slices. Set both aside.

Heat the wok until hot and swirl the vegetable oil in it. Heat the oil until just about at the smoking point then add the sliced garlic. Stir-fry for about 30 seconds then add the bacon slices and stir-fry for about one minute. Add the par-boiled fiddlehead ferns, bamboo shoots, red pepper and cooking wine to the wok. Stir-fry for about one minute. Add soy sauce, sugar, and ground white pepper. Stir-fry for another 30 seconds then plate and serve.