Spicy Shrimp, Celery, and Cashew Stir-fry

Total Time:
15 min
5 min
10 min

4 (1 1/4 cup or 7-ounce) servings

  • 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)
  • 3/4 cup roasted salted cashews (4 ounces)
  • 3/4 teaspoon kosher salt
  • 1 pound peeled and cleaned medium shrimp
  • 3 scallions, thinly sliced white and green, separated
  • 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.

  • Heat a large nonstick skillet over high heat until very hot, about 2 minutes. Add 1 tablespoon of the vegetable oil, the celery 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.

  • 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.

  • Copyright 2004 Television Food Network, G.P. All rights reserved.

  • Shop Smart: Shao Hsing rice cooking wine is made from fermented glutinous rice. If you can't find it, substitute pale dry sherry.

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