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)
- 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
Directions
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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By david.hilbert_1...
Hamilton, ON
on May 10, 2013
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awesome - used a small can of water chestnuts instead of celery
By branfordcook
on March 28, 2013
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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.
By betsybam01_11783311
New Providence, PA
on March 22, 2013
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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!
Read all 32 reviews