Spicy Shrimp, Celery, and Cashew Stir-fry

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I have made this several times now and always a hit! Made it tonite with a ton of veggies -sauce compliments all kinds of veggies.

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I doubled the sauce because we served this over chinese noodles. I didn't have the rice wine so I used Honey instead and it was delicious. I used celery, snow peas, red pepper and mushrooms...it was so tasty. Will definitely make again.

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This is perfect for your Asian food craving! Easy to make, great flavor but not too heavy. Brown rice goes really well with it too. However, it tastes best when you dont overcook the shrimp! If you are using the frozen shrimp that are already cooked, this can happen pretty easily when using this high heat. Also, right when the shrimp seem done, take it right out of the pan and into a serving dish. This will help the overcooking issue!

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This is my favorite stirfry to make! I made it once for a dinner party, and now it's a common request whenever we're having people over for dinner! It has a wonderful mix of flavors and the cashews add the perfect crunch. It cooks quickly, so be careful not to over cook the shrimp or cashews.

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This recipe was very simple and quick to prepare, and delicious! I decided to omit the salt since this recipe called for salted cashews and a little soy sauce. The only ingredient I did not have in stock was the ginger but it was delicious anyway.

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The flavor was good with the ginger, garlic, and red pepper, but while eating it, I was wishing it had other vegetables besides the celery. mushrooms and red bell pepper might be nice additions. Also, I added a bit more soy sauce than called for in the recipe.

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Easy, flavor was great, definate repeat!

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My boyfriend could not get enough of this. I then made it for company, and 3 people called to get the recipe!! One of my absolute favorites!!

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This is a wonderful, easy recipe for a week night meal. I had everything on hand, except for the shrimp, so I substituted boneless, skinless chicken thighs, cut into bite-sized pieces that I stir-fried until cooked through. The only other change I made was to blend about a teaspoon of cornstarch into the soy sauce mixture so the sauce would be slightly thicker. The spicy flavor of the chicken coupled with the crunch of the celery and cashews made a fabulous dish. I served it with steamed rice and crispy spring rolls on the side. My family loved it. I will have to try it with the shrimp the next time.

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My family loved this easy tasty dish--I served it over rice --It was all we need for a tasty meal.