Instructions: 1. Soak cloud ear mushrooms.

2. Shell and devein shrimp; cut each in 2 or 3 pieces. Blanch bean sprouts.

Stem snow peas.

3. Slice celery thin; also scallions and soaked mushrooms. Mince garlic and ginger root.

4. Blend cornstarch, sugar, soy sauce, sherry and pepper to a paste.

5. Heat oil. Add salt, then sliced vegetables; stir-fry about 1 minute. Add bean sprouts and stir-fry 1 minute more. Remove from pan. (The vegetables should be tender but still crisp.)

6. Heat remaining oil. Add minced garlic and ginger root; stir-fry a few times. Add shrimp and stir-fry until pinkish.

7. Add snow peas and stir-fry 1/2 minute more. Return other vegetables; stir-fry briefly to reheat.

8. Stir in cornstarch paste to thicken and serve at once.

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