Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         raw medium shrimp in shells
   1      teaspoon      cornstarch
     1/2  teaspoon      salt
     1/2  teaspoon      soy sauce
     1/4  teaspoon      roasted sesame oil
   3      stalks        celery
     1/2  cup           canned bamboo shoots -- sliced
     1/2  cup           whole water chestnuts
   1      medium        onion
   2      tablespoons   cornstarch
   2      tablespoons   cold water
   2      tablespoons   vegetable oil
     1/2  cup           blanched almonds
     1/8  teaspoon      salt
   1      teaspoon      garlic -- finely chopped
   2      tablespoons   vegetable oil
   1      teaspoon      salt
   1      4 oz          -can button mushrooms -- drained
     1/2  cup           chicken broth
   1      tablespoon    dry white wine
     1/2  cup           frozen peas
   2      tablespoons   oyster sauce
   2                    green onions -- (with tops), chopped

Preparation:

Peel shrimp. Cut shrimp lengthwise into halves, wash out vein. Toss shrimp, 1 tsp cornstarch, 1/2 tsp salt, soy sauce and sesame oil in medium bowl. Cover and refrigerate 20 minutes. Cut celery, bamboo shoots and water chestnuts into 1/2 inch pieces. Cut onion into 18 pieces. Mix 2 tbsp cornstarch and the water. Heat wok until very hot. Add 2 tbsp vegetable oil; til wok to coat side. Add almonds; stir-fry 1 minute or until light brown. Remove almonds; drain on paper towel. Sprinkle with 1/8 tsp salt. Heat wok until very hot. Add onion pieces and garlic; stir-fry until onion is tender. Add shrimp; stir-fry until shrimp are pink. Remove onion and shrimp from wok. Heat wok until very hot. Add 2 tbsp vegetable oil; tilt wok to coat sides. Add celery and 1 tsp salt; stir-fry 1 minute. Add bamboo shoots, water chestnuts and mushrooms; stir-fry 1 minute. Stir in broth and wine; heat to boiling. Stir in cornstarch mixture; cook and stir 10 seconds or until thickened. Stir in in shrimp, onion pieces, peas and oyster sauce; heat to boiling. Garnish with almonds and green onions.