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
In a medium bowl, combine the soy sauce, sesame oil, and wine; put aside. In a small food processor, finely chop the ginger, garlic, and red pepper flakes.
A big nonstick skillet should spend about 2 minutes becoming extremely hot over high heat. Add the celery, cashews, and 1 tablespoon of vegetable oil. Add 1/4 teaspoon salt and stir-fry for about 3 minutes, or until the celery gets a jade green color. Onto a plate, transfer the mixture.
Put the skillet back over high heat. Stir-fry for 2 minutes or until shrimp become pink and curl up after which add the remaining 1 tablespoon oil, the shrimp, and the last 1/2 teaspoon of salt. Add the whites of the scallions and the ginger-garlic mixture, and stir-fry for about a minute, or until aromatic. Stir over heat for approximately a minute to combine evenly and integrate flavors before adding the celery, cashews, and the majority of the scallion greens back to the pan. Place the mixture in a mound and top with the remaining scallion greens for decoration.