Stir-Fried Shrimp With Celery
- 1 1/2 pounds medium or large shrimp, peeled
- 3 tablespoons vegetable oil
- Salt and freshly ground black pepper
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger
- 1 small red onion, halved and thinly sliced
- 8 celery stalks, cut into sticks
- 2 tablespoons soy sauce
- 1 teaspoon dark sesame oil
- 1/4 cup chopped cashews for garnish, optional
- If just peeled, put shrimp shells in a saucepan with 1 cup water, turn the heat to high, and bring to a boil.
- Turn the heat to low, cover, and let the stock simmer while preparing the stir-fry.
- Put 2 tablespoons of the oil in a skillet over high heat.
- When hot, add the shrimp and a sprinkle of salt and pepper.
- Cook, stirring frequently, until the shrimp are pink all over and almost opaque in the center, 3 to 4 minutes.
- Transfer them to a plate.
- Add the remaining 1 tablespoon oil, then immediately add the garlic and ginger.
- Cook, stirring, for 15 seconds, then add the onion and celery.
- Cook, stirring frequently, until the celery has softened a bit but is still crunchy, 3 to 5 minutes.
- Stir the shrimp back into the skillet, add 1/2 cup of the shrimp stock, the soy sauce, and the sesame oil, and cook until some of the liquid evaporates, another minute.
- Turn off the heat, stir in the cashews and serve.