Spicy Shrimp, Celery, and Cashew Stir-fry
- 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
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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