Shell and devein the cooked shrimp.

Drain and slice the water chestnuts.

Slice the fresh mushrooms and onion.

Slice the celery diagonally.

Steam the fresh asparagus until tender-crisp.

Drain the mandarin oranges, removing all liquid.

Arrange shrimp, chestnuts, mushrooms, onion, celery, asparagus, and oranges on a large tray for easy access.

Heat vegetable oil in a wok or electric skillet over medium-high heat.

Add onion, celery, salt, pepper, and sugar to the hot oil.

Cook, stirring constantly, until the vegetables are crisp-tender (about 5-7 minutes).

Add the steamed asparagus and cooked shrimp to the wok.

Place the sliced mushrooms and water chestnuts over the shrimp and asparagus mixture.

Sprinkle with low-sodium soy sauce.

Place orange sections on top of the mixture.

Cover the wok or skillet.

Cook until the mixture begins to steam, then reduce heat to low.

Simmer for approximately 12 minutes, allowing the flavors to meld.

Serve hot over boiled rice.