1/2 lb raw shrimp, cleaned, deveined
1 teaspoon sherry
1 teaspoon salt
1/2 teaspoon cornstarch
3 tablespoons oil
2 cups finely diced celery
1/2 teaspoon sugar
1 tablespoon water
1/2 cup fresh bean sprouts
1 cup shredded bok choy
1 cup finely chopped water chestnuts
Combine shrimp, sherry, salt and cornstarch in a small non-metal bowl. Let stand about 15 minutes. Heat 1 tablespoon oil in a wok. Add shrimp mixture and stir-fry until shrimp are firm and pink. Spoon them into a mixing bowl. Add the remaining oil to the wok. Add celery, stir-fry about 2 minutes, add sugar and water. Cover and steam for 1 minute. Uncover and stir-fry until liquid evaporates. Add the shrimp mixture and the remaining ingredients and blend. Cool before using.
Makes filling for 14 to 16 egg rolls.