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

Instructions

1. 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.
2. 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.
3. 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.