Instructions: 1. Shred pork. Shell and devein shrimp; cut each in two.

2. Slice fresh mushrooms. Cut celery and scallion stalks in 1-inch sections.

3. Blend cornstarch and cold water to a paste.

4. Heat oil. Add pork and stir-fry until it loses its pinkness. Add shrimp; stir-fry until it turns pinkisb.

5. Add vegetables; stir-fry 1 minute more. Then sprinkle with soy sauce and salt and stir-fry until done (about another 2 minutes).

6. Stir in cornstarch paste to thicken. Pour mixture over noodle pancake and serve.

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