Cook 4 to 6 cups rice - place in refrigerator - best if cold.

2 ribs celery, diced
2 bunches green onions, diced
1 (8 oz.) pkg. fresh mushrooms, sliced
1 sm. pkgs. slivered almonds
4 eggs, mixed with 3 tbsp. milk
1 1/2 lbs. fresh med. to lg. shrimp
Soy sauce and ginger root, cornstarch, brown sugar, oil
Cooking sherry (1 tsp.)

Peel and devein uncooked shrimp. Cut up in bite size chunks. Marinate shrimp in: 1/3 cup soy sauce and 1/3 cup water, 1 teaspoon cornstarch, 1 tablespoon brown sugar. Marinate shrimp for 2 hours.

In Wok: 1/3 cup oil to hot - peel ginger root and place thumbnail size piece of ginger root in. Heat until brown. Remove ginger root. Save oil (seasoned). Pour off oil.

In Wok: 1 tablespoon oil to each of ingredients and stir fry for 1 minute, then remove and save. Celery, green onion, mushroom, almonds (until lightly browned) and scramble eggs.

Add: 2 tablespoons oil to wok. Cook shrimp in small amounts with 3 tablespoons of soy sauce mixture until aroma comes, then add 1 teaspoon cooking sherry. Cook 1 minute and remove.

Add: 1 tablespoon oil to wok. Place cooked rice and stir fry for 10 to 15 minutes. Adding remaining ingredients. Salt and pepper to taste.