Instructions: 1. Shred pork. Shell, devein and chop shrimp.

2. Blanch bean sprouts. Slice scallions thin or shred.

3. Heat oil. Add pork and stir-fry until it loses its pinkness (about 2 minutes).

4. Add shrimp and stir-fry 1 minute more.

5. Add bean sprouts and scallions; stir-fry another 2 minutes.

6. Sprinkle with soy sauce and salt; then stir-fry briefly to blend.

Transfer mixture to a colander; drain and let cool. VARIATION: For the shrimp, substitute 1/2 cup crabmeat, flaked. For the bean sprouts, substitute 8 water chestnuts, minced. (Omit the scallions.) Add crabmeat and water chestnuts in step 4. Omit step 5. In step 6, sprinkle also with 1 tablespoon sherry.

FOR EGGROLLS/SPRING ROLLS

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