Spicy Shrimp Cashew Stir-Fry

• 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

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.
4. Shop Smart: Shao Hsing rice cooking wine is made from fermented glutinous rice. If you can't find it, substitute pale dry sherry.

soy sauce, sesame oil, hsing rice cooking wine, fresh ginger, garlic, red pepper, vegetable oil, celery, cashews, kosher salt, shrimp, scallions

Taken from www.epicurious.com/recipes/member/views/spicy-shrimp-cashew-stir-fry-52654411 (may not work)