This is a superb Filipino dish. The CC has already written about it before.
Like all cuisines, it lives and dies upon the excellence of its ingredients.
2 fresh bamboo shoots
1/2 lb long beans (chopped into 2" segments)
1 cup corn
1/4 cup chilli leaves
2 cups coconut milk
2 tbsp patis
16 fresh shrimp (peeled)
Notes about ingredients
You can find fresh bamboo shoots and long beans at any Chinese grocery store. You can find the chilli leaves at a Filipino store or you can just pick your own if you have a chilli plant.
Patis is Filipino-style fish sauce. Use the Thai nahm pla as a substitute but be warned that they are similar but not the same. (The CC can effortlessly tell the difference in a recipe!) If all fails, bung in a crushed salted anchovy because that's what the fish sauce is actually doing.
Use frozen corn if it's not summer. These days coconut milk comes from a can. The CC would rather you make your own but do what you have to.
Fresh shrimp is non-negotiable.
NOTE: You don't need salt in this recipe because of the patis. Just taste it and add some if needed.
The bamboo shoots must be sliced really thin using a mandoline.
Combine the shoots, long beans, corn and coconut milk and heat gently for about 10-12 minutes. Be careful because if you boil the coconut milk it will curdle.
Add the shrimp and chilli leaves and cook for just under a minute.
Serve with rice.