Name: Spicy Shrimp, Celery, and Cashew Stir-fry
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 (1 1/4 cup or 7-ounce) servings
Cuisine: asian
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.

Cook’s Note

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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Spicy Shrimp, Celery, and Cashew Stir-fry

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