Spicy Shrimp Celery And Cashew Stir Fry Recipes

CASHEW SHRIMP STIR-FRY

Steps:

• First, prepare the shrimp. Toss the shrimp with 1 teaspoon sugar, baking soda, and 1/4 cup water, gently mixing everything together for a couple minutes. Cover and refrigerate for 2 hours and then rinse under cold running water for 5 minutes to wash away any sugar and baking soda. Pat the shrimp dry thoroughly with a paper towel. Marinate the shrimp with 1/2 teaspoon sesame oil, 1 teaspoon cornstarch, 1/4 teaspoon salt and pinch of white pepper and set aside while you prepare the rest of the ingredients.
• Now, since the dish comes together very quickly, and you want to avoid overcooking the shrimp, it's time to blanch the celery and red bell pepper. Bring a pot of water to a boil and drop the celery and red bell pepper in. After 30 seconds, drain the vegetables and shock them in ice water. Drain completely and set aside.
• Heat 1 1/2 tablespoons oil in a wok over medium heat. Add the minced ginger and chopped scallion and cook for 1 minute. Then turn up the heat to high and add the shrimp. Once the shrimp have just begun to turn pink, add the blanched celery and red bell pepper, along with the last 1/4 teaspoon sugar, the oyster sauce, and the cashews. Mix everything well, and season to taste with salt and white pepper. Serve.

CASHEW SHRIMP WITH WATER CHESTNUTS

Steps:

• In a medium bowl, place 2 cups warm water and add 1 teaspoon salt; stir to dissolve. Place the shrimp in the salt water and swirl. Leave the shrimp in salt water for 5 minutes, then rinse with cold water, drain and pat dry with paper towels. Using a sharp knife, cut the shrimp into 3/4 inch diced pieces.
• Mix all sauce ingredients together in a small bowl.
• Bring a saucepan of water to a boil. Place the celery and carrots in boiling water for 1 minute. Remove from heat and rinse with cold water until cooled. Set aside.
• Heat the oil to 325 degrees F.
• Fry cashews until light brown (watch carefully as they burn easily). Drain on paper towel.
• Add the diced shrimp to the oil and blanch for 5 seconds. Remove shrimp with a slotted spoon from oil and remove oil from the wok.
• Reheat wok until hot and add minced garlic and all the diced vegetables. Add the diced shrimp, sprinkle with the rice wine and stir-fry for 10 seconds. Add the sauce mixture and stir until the sauce thickens, about 1 minute. Remove to platter and sprinkle cashews over top. Serve.

SPICY SHRIMP AND VEGETABLE STIR-FRY

Steps:

• Combine first 6 ingredients in a bowl. Heat a large nonstick skillet over medium-high heat. Add soy sauce mixture; cook until lightly thickened, about 1 minute. Add vegetables and red pepper flakes. Cook, stirring constantly, until vegetables are soft, about 1 minute. Add shrimp and 1/4 cup water. Cook, stirring often, until shrimp are just cooked through, 2 to 3 minutes more. Divide among 4 bowls; serve immediately.

CASHEW SHRIMP

Steps:

• Pat shrimp dry with paper towels; toss with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a small bowl, whisk together cornstarch, oyster sauce, and 3/4 cup water.
• Heat a large skillet (preferably cast-iron) over high. Swirl in oil, then add shrimp in a single layer; cook, undisturbed, 1 minute. Continue to cook, stirring occasionally, until almost cooked through, 1 to 2 minutes more. Add celery, garlic, ginger, and red-pepper flakes; cook, still stirring, 1 minute. Add cornstarch mixture; stir until sauce thickens and coats shrimp and vegetables, about 1 minute more. Stir in cashews; serve over rice, topped with celery leaves and more red-pepper flakes.

SHRIMP, VEGETABLE AND CASHEW STIR-FRY

Steps:

• Whisk cornstarch, egg whites and salt in large bowl until smooth. Add shrimp; toss to coat. Let shrimp stand at room temperature 20 minutes.
• Heat 2 tablespoons oil in large wok or heavy large skillet over medium-high heat. Add shrimp, garlic and ginger and stir-fry until shrimp is cooked through, about 2 minutes. Using slotted spoon, transfer shrimp to plate. Add remaining 1 tablespoon oil to wok. Add broccoli and carrots and stir-fry until vegetables are crisp-tender, about 4 minutes. Add cashews, teriyaki sauce, Sherry and 1/4 teaspoon crushed red pepper and cook 1 minute. Return shrimp to wok and stir-fry until coated with sauce and heated through, about 1 minute. Season with salt and additional crushed red pepper, if desired.
• Spoon shrimp and vegetable mixture onto platter. Spoon cooked rice around edge of platter and serve.