Combine the egg white, sherry, and cornstarch in a small bowl and mix until the cornstarch is dissolved. Add the shrimp to the bowl and let marinate for 20 to 30 minutes. Combine the seasoning ingredients in a small bowl. Combine the red and green peppers and celery in a bowl. Place the slivered scallions in a separate bowl. Combine the sauce ingredients in a bowl. Heat a non-stick wok over high heat for 2 minutes. Carefully spray the wok with canola oil spray. (If you have a gas stove, turn off the burner before you spray the wok.) Add the shrimp and marinade and stir-fry for 1 minute. Remove the shrimp to a bowl and set aside. Rinse out the wok, then reheat it for 30 seconds. Respray the wok with canola oil spray. Add the seasonings and stir-fry for 30 seconds. Add the peppers and celery and stir-fry for 1 minute. Stir in the sauce and bring to a boil. Return the shrimp to the wok and stir-fry until heated through, about 1 minute. Remove from the wok. Before serving, take out the chili peppers and throw them away. Makes 4 to 6 servings. Nutritional Information Per Serving: Calories: 108; Fat: 2 grams; Saturated Fat: 0.3 grams; Cholesterol: 115 milligrams; Carbohydrate: 9 grams; Protein: 17 grams; Sodium: 213 milligrams Posted to MM-Recipes Digest by Vibhu Goel on Mar 26, 1998