Noodle Pancake Pork/shrimp Topping

1/2 lb Pork
1/4 lb Shrimp
1/4 lb Fresh mushrooms
3 Celery stalks
1 Or 2 Scallion stalks
2 ts Cornstarch
3 tb Water
2 tb Oil
2 tb Soy sauce
1/2 ts Salt

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

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

Blend cornstarch and cold water to a paste.

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

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

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

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