Spicy stir-fry with shrimp, celery, and cashews

Ingredients:

• 450 g peeled medium shrimp
• 1 tbsp soy sauce
• 1 tbsp dark sesame oil
• 1 tbsp. l. Shaoxing rice wine *
• 2.5 cm peeled ginger root
• 3 cloves of garlic
• 0.5 - 1 tsp red pepper flakes
• 2 tablespoons of vegetable oil
• 4 stalks celery, thinly sliced ​​(about 3 cups)
• 3/4 cup salted roasted cashews (100 g)
• 3/4 teaspoon coarse salt
• 3 green onions, thinly sliced ​​(white parts separated from green parts)

Preparation:

1. Combine the soy sauce, sesame oil, and wine in a medium bowl and set aside. Puree the ginger, garlic, and red pepper flakes in a mini food processor.
2. Heat a large nonstick skillet over high heat until very hot, about 2 minutes. Add 1 tablespoon vegetable oil, celery, and cashews. Sprinkle with 1/4 teaspoon salt and cook, stirring, until the celery turns bright green, about 3 minutes. Transfer the mixture to a plate.
3. Return the pan to high heat. Add the remaining 1 tablespoon vegetable oil, shrimp, and the remaining 1/2 teaspoon salt and cook, stirring, until the shrimp are pink and curled, about 2 minutes. Add the ginger-garlic mixture and white part of the green onions and cook, stirring, until fragrant, about 1 minute.
4. Return the celery and cashews to the pan, adding most of the green onions and the soy sauce mixture. Stir for about 1 minute, distributing the ingredients evenly. Transfer the stir-fry to a serving dish and sprinkle with the remaining green onions.
   
   Note *
   
   Shaoxing rice wine is made from fermented glutinous rice. If you can't find it, substitute pale dry sherry.