1/4 c. dried wood ears

For the shrimp:
1 1/2 lb. fresh shrimp, shelled and squeezed dry in a dish towel
1 tbsp. cornstarch
1 lg. egg white; optional
1/4 tsp. salt

For the sauce:
1 tbsp. cornstarch
1 c. chicken broth
3 tbsp. rice wine
1 tbsp. soy sauce
3/4 tsp. sugar
1/4 tsp. salt

2 tbsp. ginger root, peeled and minced 1 tbsp. garlic, minced 1/2 lb. snow peas, strings discarded, blanched for 1 second in boiling water, drained, refreshed under cold water and patted dry 15 oz. can baby corn, drained, blanched in boiling water for 5 seconds, drained, refreshed under cold water and halved lengthwise 2 tsp. sesame oil 2 tsp. rice vinegar

In a small bowl let the wood ears soak in 2 cups hot water for 20 minutes or until they are soft and spongy. Drain them. Cut off and discard any hard edges and chop the wood ears.

Prepare the shrimp: In a bowl combine the shrimp, cornstarch, egg whites, and salt. Add the shrimp and stir until the shrimp are coated well with the mixture. Chill the shrimp, covered, for at least 30 minutes. Mix the ingredients for the sauce.

Heat a wok over high heat until it is hot, add 1/4 cup vegetable oil and heat it until it is very hot. Add about 1/3 the shrimp and stir fry for 1 minute, or until the shrimp separate and turn pink. Transfer the shrimp with a slotted spoon to a large sieve set over a bowl. Cook the remaining shrimp in the same way adding more oil if necessary.

Pour off all but 3 tablespoons of the oil from the wok and heat the remaining oil until it is just smoking. Add the scallions, ginger root, and garlic and stir fry for 5 seconds, or until it is fragrant. Add the wood ears and stir fry the mixture for 5 seconds. Stir the sauce, add it to the wok, stirring, and bring it to a boil, stirring. Add the snow peas, the corn and the shrimp and cook the mixture, stirring for 1 minute, or until it is heated through. Drizzle the mixture with the sesame oil and the rice vinegar, toss it, and serve with rice or Chinese noodles. Serves 8.