Yield: 4-6

Cook! Stacey Cook

Prep:

• 3cloves of garlic, minced
• 3slices of ginger
• 3stalks of green onion, 2-inch sections, green and white separated
• 7oz celery, cut diagonal, 1-inch wide
• 6oz zucchini, diagonal half-moons

Optional:

• snap peas,
• carrots,

Marinate:

• 12oz shrimp, peeled, tails removed
• 1/4tsp salt
• 1/8tsp sugar
• 1/8tsp white pepper powder
• 1tsp cornstarch
• 1tsp rice wine, mix evenly, add
• 1tsp sesame oil, mix
• 1cup roasted cashews

Slurry:

• 3/4cup water/ unsalted chicken broth
• 1¼tsp corn starch

Cook:
Heat a large skillet over medium high heat, add
1 TBS oil, when hot, add
1/8 tsp sugar
1/4 tsp salt, add
Celery
Zucchini, stir fry 30 seconds, add
1½ tsp rice wine, cook until liquid is gone. Remove to plate. Add
1 TBS oil, when hot, add
Ginger slices and let sizzle for 15 seconds, add
Shrimp, fry until bottom is golden, turn over and pan fry other side to golden. Add
Minced garlic and white part of scallion, stir fry to add flavor, add
1 tsp rice wine, stir fry until alcohol evaporates. Add
1/2 tsp oyster sauce
1 tsp soy sauce
1 tsp dark soy sauce
1/4 tsp sugar, stir fry until mixed evenly. Mix and add
Slurry, mix and BTB until sauce thickens. Add
Cooked vegetables
White part of scallion
cashews and stir.
Serve.