Spicy Shrimp, Celery, and Cashew Stir-fry
- Total:
- 15 min
- Prep:
- 5 min
- Cook:
- 10 min
- Yield:
- 4 (1 1/4 cup or 7-ounce) servings
- Level:
- Easy
Nutrition Info
- Nutritional Analysis
- Per Serving
- Calories
- 382 calorie
- Total Fat
- 24 grams
- Saturated Fat
- 4 grams
- Carbohydrates
- 14 grams
- Dietary Fiber
- 3 grams
- Protein
- 29 grams
Ingredients
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.
Copyright 2004 Television Food Network, G.P. All rights reserved.
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