11 oz shrimps (shells removed)
2 slices of ham (shredded)
4 oz canned bamboo shoot
2 tablespoon green bean
1/2 tablespoon broad bean paste (optional)

Seasoning:
1/4 teaspoon salt
Dash of sesame oil
Pinch of pepper
1/2 tablespoon egg white
1/2 tablespoon corn flour

1. Boil green beans in boiling water till cooked.  Take out and soak in cold water.  Drain.

2. Shred bamboo shoot. Wipe dry.  Stir fry in dry wok (without oil).

3. Wash shrimps.  Wipe dry.  Marinate with seasoning for 10 minutes.  Parboil in hot oil or water till nearly cooked.

4. Stir fry ham and bamboo shoot in 2 tbsp oil till cooked.  Add broad beam paste.  Stir fry till fragnant.  Add shrimps and green beans  Mix well.  Sizzle 1 tsp wine.  Mix again.  Add in Sauce. Dish up.