Bamboo Shrimp - cooking recipe

Ingredients

1 lb jumbo shrimp
1 stick celery
4 None shallots, peeled
3 slices ham
1/2 cup canned bamboo shoots, cut in half lengthwise
3 tbsp oil
1 tsp grated green ginger
1/2 cup chicken stock
1 tsp cornstarch
2 tsp dry sherry

Preparation

Make a shallow cut along the back of each shrimp and remove the back vein.
Cut the celery, shallots and ham into strips, approximately the same size as the bamboo shoots.
Cut a 1/3-inch slit right through the shrimp along the line of the vein. Push a strip of bamboo shoot, celery, shallot and ham through the slit in the shrimp.
Heat the oil in a wok or large skillet on high heat. Saute the ginger for 1 min. Add the shrimp and saute until light pink. Combine the stock, cornstarch and sherry in a small bowl, then add to the pan. Stir until the sauce boils and thickens. Reduce the heat to low; simmer for 1 min. Season to taste.