1. Shred pork. Shell and devein shrimp; cut each in two.

2. Slice fresh mushrooms. Cut celery and scallion stalks in 1-inch
sections.

3. Blend cornstarch and cold water to a spread.

4. Heat oil. Add pork and stir-fry until it loses its pinkness. Add shrimp;
stir-fry until it turns pinkisb.

5. Add vegetables; stir-fry 1 minute more. Then sprinkle with soy sauce and
salt and stir-fry until through (about another 2 transactions).

6. Stir in cornstarch paste to thicken. Pour mixture over noodle pancake
and help.