Makes enough for about 15 egg rolls.

1/2 lb. raw shrimp; peeled, deveined & chopped
1/2 tsp. cornstarch
2 tsp. dry Sherry
1/2 lb. bean sprouts, chopped
2 shallots peeled & finely chopped
1/4 c. chopped fresh mushrooms
1 1/2 c. finely chopped celery
1 clove garlic, minced

Toss together the shrimp pieces, cornstarch and Sherry. Heat 1 tablespoon oil in wok or large skillet until hot. Add shrimp mixture and stir fry until pink. Remove from wok. Add more oil if necessary; add bean sprouts, shallots and mushrooms; stir fry 1 minute. Remove from wok. Add a little more oil to wok; stir fry celery and garlic for 2 minutes. Add shrimp and bean sprout mixture to wok; toss to mix well. Transfer mixture to colander to drain and cool for 15 minutes before using.