1 1/4 lb. fresh shrimp or 1 lb. frozen deveined shelled shrimp
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. vegetable oil
1/2 c. sliced celery
1 (16 oz.) can bean sprouts, drained
1/2 c. chopped green onions
9 eggs
1/4 c. milk or cream
1/2 tsp. seasoned salt
1/2 tsp. seasoned pepper

1. Shell and devein fresh shrimp. Rinse shrimp with cold water; drain and pat dry with paper toweling. Sprinkle with salt and pepper.

2. Pour oil in wok and preheat, uncovered, at medium-high for 4 minutes. Add shrimp and stir-fry for 4 minutes or until shrimp turns white and loses its gloss. Push shrimp up the sides.

3. Add celery and stir-fry for 2 minutes. Push up the side.

4. Add bean sprouts and onions. Stir fry for 2 minutes. Reduce heat to medium and mix all ingredients together that are in the wok.

5. In mixing bowl combine eggs, milk or cream, seasoned salt and seasoned pepper. Beat until foamy and well blended.

6. Pour egg mixture over mixture in wok. Cook, stirring from bottom as eggs set, until all are done, about 4 minutes. Reduce heat to low for serving and serve immediately. Makes 6 servings.