| 1 | *note: dried chile should be seeded and sliced. |
| 2 | **wood ears should be softened in hot water and cut into strips. |
| 3 | Butterfly shrimp and press as much liquid from shrimp as possible, using palms of hands to prevent breaking. |
| 4 | Place shrimp in bowl. |
| 5 | Mix wine with egg white and add to shrimp. |
| 6 | Mix to coat well. |
| 7 | Sprinkle with 1 ?teaspoons cornstarch and toss to coat. |
| 8 | Heat oil in wok or skillet to 350f and add shrimp. |
| 9 | Cook until shrimp turns pink in color. |
| 10 | Drain shrimp on paper towels. |
| 11 | Remove all but 1 teaspoon oil from wok and heat. |
| 12 | Add chile and stir-fry until dark, but not scorched. |
| 13 | Add celery and wood ears and stir-fry until well-mixed and glistening. |
| 14 | Combine soy sauce, sugar, coriander and chicken broth and add to wok. |
| 15 | Cook until simmering. |
| 16 | Mix remaining 1 teaspoon cornstarch with a few drops water to make paste and stir into liquid in pan. |
| 17 | Add shrimp and orange peel and stir to heat through and coat well with sauce. |
| 18 | Makes 6 to 8 servings |
