Spicy Shrimp, Celery and Cashew Stir-Fry
- Level: Easy
- Yield: 4 (1 1/4 cup or 7-ounce) servings
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- Nutritional Analysis
- Per Serving
- Calories
- 382
- Total Fat
- 24 grams
- Saturated Fat
- 4 grams
- Carbohydrates
- 14 grams
- Dietary Fiber
- 3 grams
- Protein
- 29 grams
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
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.