Spicy Shrimp, Celery, and Cashew Stir-fry

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awesome - used a small can of water chestnuts instead of celery

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Very good....fast, easy, flavorful. Used chopped peanuts--didn't have cashews--and added a package of snow peas. Husband and grandchildren liked it very much. I will make this again.

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This was so delicious!! I also added Carrots and Broccoli.Too make sure I had enough sauce, I tripled the wet ingredients. I only had Merlot wine, and it tasted yummy. If you follow this step, I recommend you cut out all the other salt in the recipe. It was a tad to salty for me. You can always salt to taste if not enough for you. My family likes it spicy, so we added a little more red pepper flakes. I think the key to this recipe is make sure your pan is very hot when you add your oil. I kept my burner at high the whole time, and stayed right by stirring the whole time. If you prep everything beforehand, the actual cooking time goes very fast! One hint for perfect rice; preheat oven to 400.Boil 3 cups water. In a glass dish add 1 1/2 cups of rice, 2 Tablespoons butter, and 1 teaspoon salt. Pour boiling water over, stir, cover, and bake for 1 hour. Fluff with fork. Comes out perfect every time!

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Better than most stir-fry recipes, but not a keeper. Used carrots and broccoli in addition to the celery. The soy sauce mix evaporated upon hitting the hot skillet. Somewhat dry. It was pretty and healthy. Served with basmati rice.

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Easy and delicious. Everyone had seconds and it was all gone! Served with white rice, which was perfect. My husband doesn't like too much heat, so only used 1/2 teaspoon of pepper flakes. It left the perfect amount of hottness in your mouth. Yum!!!

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Delicious recipe!! Cook the cashews quickly because if they're in the pan a little too long they burn easily and it can get pretty salty (lesson learned :D .

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I made some modifications based on what I had on hand and it was SO GOOD! I used a bag of frozen stir fry veggies rather than celery. I mixed the soy sauce, sesame oil, sherry, garlic, and ginger (1 t. ginger powder all together into a sauce and added it all at the end for about a minute. I also added 1 T. of garlic chili paste rather than red pepper flakes (I like it hot. SO Good. I will be making this on a regular basis. I have never added cashews to my stir fry!

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I just added some (sliced water chestnuts to ad some subtle crunch.

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I used 24 oz of large shrimp and took the tails off for ease of eating. I omitted the sesame oil because I did not have any but I know it would have added another layer of flavor. I added fresh lemon juice to the sauce, white wine instead of the rice wine/sherry a splash of EVOO, and increased the amount because a poured a bit of it over the shrimp as a marinade. I switched snow peas, broccoli and orange bell pepper for the celery and added cut up fresh pineapple. I also used a whole tsp of red pepper flakes because we like spicy food. I served over brown rice and quinoa mixture, both already cooked from pouches. Not having to cook the rice mixture saved me time and made this even easier. We loved it!

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My husband and I loved it. The sauce was just enough but if adding more veggies then would suggest more sauce. I serve it over Jasmine rice. I omitted the scallions as my husband is allergic to onions. I gave the recipe to my sister and she just substitutes chicken breast strips for the shrimp. Very easy to make!