1/2 tsp. soy sauce
1/2 tsp. sugar
1/2 tsp. ground coriander
1/2 c. chicken stock
1 lb. deveined shrimp
1 tsp. dry sherry
1 lightly beaten egg white
1/2 tsp. cornstarch
2 tbsp. peanut oil
1/2 tsp. red pepper flakes
1/2 c. thinly sliced (diagonal) celery
1 c. thinly sliced mushrooms
1 tsp. cornstarch mixed with 1 tsp. cold water

Mix first 4 ingredients; set aside. Put next 4 ingredients in bowl; toss to coat.

Heat oil in uncovered wok (or frying pan) 375 degrees. Add pepper; stir-fry 30 seconds. Add shrimp; stir 1 minute. Add celery and mushrooms; stir-fry one minute. Add soy sauce mixture; stir-fry 30 seconds. Add cornstarch mixture; stir until slightly thickened. Serve immediately.