SHANGYI SHRIMP

      Title: SHANGYI SHRIMP
  Categories: Oriental, Seafood
       Yield: 6 Servings
  
       1 lb Shrimp; shelled & deveined
       1 ts Rice wine
       1    Egg white
   2 1/2 ts Cornstarch
       1 c  Oil
       1    Sm hot red dried chile *
     3/4 c  Diagonally sliced celery
       3    Wood ears (black fungus)
     1/2 ts Soy sauce
     1/2 ts Sugar
     1/2 ts Ground coriander
     1/2 c  Chicken broth
       1 tb Grated orange peel
  
   *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
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