Instructions: 1. Shell and devein shrimp; cut in 1/2-inch pieces. Combine cornstarch, salt and sherry; then add to shrimp and toss to coat.

2. Blanch bean sprouts. Shred mushrooms and celery. Roll celery in a clean towel, pressing to remove as much moisture as possible.

3. Heat oil. Add shrimp and stir-fry until pink; then remove from pan.

4. Heat remaining oil. Add remaining salt, then celery. Stir-fry 2 minutes; sprinkle with sugar.

5. Add mushrooms; stir-fry 1 minute. Add bean sprouts; stir-fry 1 minute more.

6. Return shrimp; stir-fry another minute. Then transfer mixture to a colander; drain and let cool. VARIATIONS:

1. For the raw shrimp, substitute cooked shrimp; add in step 6, only to reheat; then sprinkle with 1/2 teaspoon salt and 1 teaspoon sherry. (Omit steps 1 and 3.)

2. For the bean sprouts, substitute 1/2 cup bamboo shoots, shredded; or 1/4 cup carrots, grated.

FOR EGGROLLS/SPRING ROLLS

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