1 tsp. rice wine
1 egg white
2 1/2 tsp. cornstarch
1 c. oil
1 sm. hot red dried chile, seeded and sliced
3/4 c. diagonally sliced celery
3 wood ears (black fungus), softened in hot water and cut into strips
1/2 tsp. soy sauce
1/2 tsp. sugar
1/2 tsp. ground coriander
1/2 c. chicken broth
1 tbsp. grated orange peel

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 350 degrees 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 chili 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.