Bamboo Shrimp

• 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

1. Make a shallow cut along the back of each shrimp and remove the back vein.
2. Cut the celery, shallots and ham into strips, approximately the same size as the bamboo shoots.
3. 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.
4. 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.

jumbo shrimp, celery, shallots, ham, bamboo shoots, oil, green ginger, chicken stock, cornstarch, sherry

Taken from recipes-plus.com/api/v2.0/recipes/34650 (may not work)