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Asian/Hawaiin | |
| 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 Optional thinly slice hot peppers (thai, serrano, jalapeno). If using do 3/4 with celery and remaining 1/4 as garnish | |
| 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. | |
Unrated | |
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