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Shrimp with Bamboo Shoots

This is a super quick recipe that I tried to replicate from a restaurant my family used to go to when I was younger. It's so quick, it's practically in real-time playback for this video. Every Sunday after church, we would go to this Asian restaurant in China town, and order shrimp with bamboo shoots. It wasn’t on the menu and I don’t know how my dad thought to order it. I guess you can say this was his “secret menu” item. I even remember him having to explain his order to different cashiers that he ordered it every week and there was never a problem with making it. I don’t know why we stopped going there but making this dish was pretty close to how I remember it. 1-2 tbs oil 18 (~3/4 pounds) shrimp-peeled, deveined, rinsed and patted dried 2 cloves garlic-minced 2 tbs oyster sauce 4 tsp soy sauce 2 tbs brown sugar 1/4-1/3 cup water Pinch ground black pepper 1 tsp corn starch + 3 tbs water 10.5 oz can Bamboo shoot strands Heat oil in a large pan and cook the shrimp. Add garlic and cook until fragrant. Add oyster sauce, soy sauce, brown sugar, and water to the pan and stir to make a sauce. Add black pepper. Make a corn starch slurry and add it to the pan to thicken the sauce. When the sauce is thickened, add the rinsed and drained bamboo shoots and mix to coat. Serve with hot steamed rice.