Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Shrimp; shelled and deveined 3 Wood ears (black fungus)
1 ts Rice wine 1/2 ts Soy sauce
1 Egg white 1/2 ts Sugar
2 1/2 ts Cornstarch 1/2 ts Ground coriander
1 c Oil 1/2 c Chicken broth
1 Sm hot red dried chile * 1 tb Grated orange peel
3/4 c Diagonally sliced celery

*Note: Dried chile should be seeded and sliced. **Wood ears should be
softened in hot water and cut into strips. Butterfly shrimp and press
as much liquid from shrimp as possible, using palms of hands to
prevent breaking. Place shrimp in bowl. Mix wine with egg white and
add to shrimp. Mix to coat well. Sprinkle with 1 1/2 teaspoons
cornstarch and toss to coat. Heat oil in wok or skillet to 350F and
add shrimp. Cook until shrimp turns pink in color. Drain shrimp on
paper towels. Remove all but 1 teaspoon oil from wok and heat. Add
chile and stir-fry until dark, but not scorched. Add celery and wood
ears and stir-fry until well-mixed and glistening. Combine soy sauce,
sugar, coriander and chicken broth and add to wok. Cook until
simmering. Mix remaining 1 teaspoon cornstarch with a few drops water
to make paste and stir into liquid in pan. Add shrimp and orange peel
and stir to heat through and coat well with sauce. Makes 6 to 8
servings Created by: Mandarin Shanghai, Los Angeles (C) 1992 The Los
Angeles Times

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