Spicy Shrimp, Celery, and Cashew Stir-fry

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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