Sort ingredients
egret
QR Code
Listen
Pdf
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.