Spicy Shrimp, Celery, and Cashew Stir-fry

 

 

This Shrimp and Celery Stir Fry is a perfect quick meal on a weeknight. With the ingredients available in the fridge, this dish comes out in no time!

 

Ingredients

1 tablespoon soy sauce

1 tablespoon dark sesame oil

1 tablespoon Shao Hsing rice cooking wine, or pale dry sherry

1-inch piece peeled fresh ginger

3 cloves garlic

1/2 to 1 teaspoon crushed red pepper flakes

2 tablespoons vegetable oil

4 ribs celery, thinly sliced (about 3 cups)

1 hot red pepper

3/4 cup roasted salted cashews (4 ounces)

3/4 teaspoon kosher salt

1 pound peeled and cleaned medium shrimp

1 tablespoon cornstarch

3 scallions, thinly sliced white and green, separated

 

Direction:

Step 1:   Mix cornstarch with shrimp.  Mix the soy sauce, sesame oil and wine, in a medium bowl, set aside. Mince the ginger, garlic, and red pepper flakes in a mini chopper. Cut the vegetables.

            

 

Step 2:    Heat a large nonstick skillet over high heat until very hot, about 2 minutes. Add 1 tablespoon of the vegetable oil, the celery, red pepper and cashews. Season with 1/4 teaspoon salt, and stir-fry until the celery turns jade green, about 3 minutes. Transfer the mixture to a plate.

 

Step 3:    Return the skillet to high heat. Add the remaining 1 tablespoon oil, the shrimp and the remaining 1/2 teaspoon salt, and stir-fry until shrimp turn pink and curl up, about 2 minutes. Add the ginger-garlic mixture and the scallion whites, and stir-fry until fragrant, about 1 minute. Return the celery and cashews to the pan with most of the scallion greens and the reserved soy sauce mixture and stir over the heat for about 1 minute to mix together evenly and blend flavors. Mound the mixture on a platter and garnish with the remaining scallion greens.