Ingredients:

• 3 cloves garlic, sliced
• 1 tablespoon chopped fresh cilantro
• ½  teaspoon whole black or white peppercorns
• 3 tablespoons vegetable oil
• ½  pound raw medium shrimp, peeled and deveined
• 1 small yellow onion, sliced
• 1 to 2 fresh chilies, chopped (optional)
• 2 teaspoons fish sauce
• 1 tablespoon oyster sauce
• 3 tablespoons chicken stock or water
• 1 cup bamboo shoots, boiled 5 minutes and drained
• 5 kaffir lime leaves, cut into thin slivers
• 2 red ripe tomatoes
• Fresh cilantro sprigs for garnish

Directions:
Place the garlic, chopped cilantro, and peppercorns in a mortar and pound into a paste.
Heat the oil in a wok or fry pan over high heat. Add the spice paste and stir until fragrant, about 20 seconds. Working quickly, adds the shrimp, onion, and chilies, and stir- fry for 2 to 3 minutes. Add the fish sauce, oyster sauce, chicken stock, bamboo shoots, lime leaves, and tomatoes and stir-fry for another 3 minutes. Remove from heat. Garnish with cilantro sprigs.