Spicy Shrimp, Celery, and Cashew Stir-fry
1. Always rinse rice before cooking - it keeps it from becoming a gelatinous mass. 2. HOT is important, timing is really nice in this recipe. A big part of its success. 3. Lots of heat with two peppers, use ½ - 1 for a medium version
Author: ifranz
Recipe type: Entree
Ingredients
- 1 tablespoon soy sauce
- 1 tablespoon dark sesame oil
- 1 tablespoon Shao Hsing rice cooking wine
- 1 -inch piece peeled fresh ginger
- 3 cloves garlic (SUB garlic paste)
- ½ to 1 teaspoon crushed red pepper flakes (SUB two dried red chili peppers)
- 2 tablespoons vegetable oil
- 4 ribs celery, thinly sliced (about 3 cups) (SUB added about 5)
- ¾ cup roasted salted cashews (4 ounces)
- 2 pinches kosher salt (use less small pinch for veg, sm pinch for shrimp)
- 1 pound peeled and cleaned medium shrimp
- 3 scallions, thinly sliced white and green, separated (SUB did not have)
Instructions
- 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 ¼ 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 ½ 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.