Last year one of Chinese neighbors invited us for dinner. She had some unique Chinese dishes, which I had never tasted before. But they were very delicious. One of the dishes she made that day was Celery and Shrimp stir fry. I uped the taste of that dish with cashews today and let me tell you, the dish just disappeared. I served it with Beetroot fried rice
Cashew Celery Shrimp Stir-fry
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| Cashew Celery Shrimp stir fry |
Ingredients:
- 12 oz shrimp peeled and deveined
- 4 celery stalks, thinly sliced
- 1 tablespoon each of soy sauce, sesame oil, white wine
- 1 teaspoon each of grated ginger, grated garlic
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 3/4 cup roasted salted cashews
- 3 scallions, thinly sliced white and green, separated
Mix the soy sauce, sesame oil and wine, in a medium bowl, set aside.
Heat a large nonstick skillet over high heat until very hot. Add 1 tablespoon of the vegetable oil, the celery and cashews. Season with 1/4 teaspoon salt, and fry for about 5 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, about 2 minutes. Add the ginger-garlic mixture and and stir for a minute. Return the celery and cashews to the pan along with scallion whites and stir to combine
Transfer the mixture to a serving dish and garnish with the remaining scallion greens. Enjoy
