2/4/2012 Basket - Shrimp, Celery, and Cashew Stir-fry

Shrimp, Celery, and Cashew Stir-fry

Uses: Celery, red pepper, green onion

This meal cooks up really quickly, so it's important to have everything prepped beforehand.

Prep:

Mix 3 T. soy sauce, 3 T. sesame oil, and 3 T. honey and set aside.

Mix 6 cloves grated/minced garlic, 2" ginger root (grated), and 1 t. crushed red pepper flakes and set aside.

Finely chop 4 ribs celery, 1 red pepper, and 7 green onions. Combine in a bowl with 3/4 C. cashews and 1/2 lb. edamame (removed from pod).

Have ready 1 lb. raw shrimp, peeled and deveined.

Cook:

Heat a large nonstick skillet (or wok) over high heat with 1 T. vegetable oil. Add the cashew/vegetable bowl, season with 1/2 t. salt, and cook for 3 minutes. Transfer to a plate.

Return skillet to high heat with 1 T. vegetable oil. Add the shrimp and 1/2 t. salt and stir-fry about 2 minutes until shrimp turn pink and curl up.

Add ginger/garlic/pepper flake mixture to skillet with shrimp and cook 1 minute. Add vegetable/cashew and the reserved soy sauce/sesame oil/honey sauce to the skillet. Cook for 1 minute, stirring to blend the flavors.

Serve over rice.