Rinse scallop with water, drain and cut into quarters. Remove
shells and back veins from shrimp. Remove skin, if any, from fillets.
Cut fillets into 1 1/2-inch square pieces. Cut onion and celery
into thin diagonal lice. Drain water chestnuts and cut into halves.
Drain bamboo shoots and cut into thin slices.
Heat 2 tablespoons
of the oil in wok over high heat. Stir fry onions, celery, water
chestnuts and bamboo hoots in the oil until crisp-tender, 2 minutes.
Remove from wok. Heat remaining 2 tablespoons oil in wok. Add scallops,
shrimp, fish pieces and squid. Stir fry until all fish is cooked
and opaque, about 3 minutes.
Blend water, cornstarch, bouillon,
soy sauce and sherry. Pour mixture over fish mixture in wok. Cook
and stir until liquid boils. Return vegetables to wok. Cook and
stir 2 minutes.