Prep:<\/strong><\/p>\n Optional:<\/strong><\/p>\n Marinate:<\/strong><\/p>\n Slurry:<\/strong><\/p>\n Cook:<\/strong> 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 1\u00bctsp corn starch Cook: Heat a large skillet…<\/p>\n\n
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\nHeat a large skillet over medium high heat, add
\n1 TBS oil, when hot, add
\n1\/8 tsp sugar
\n1\/4 tsp salt, add
\nCelery
\nZucchini, stir fry 30 seconds, add
\n1\u00bd tsp rice wine, cook until liquid is gone. Remove to plate. Add
\n1 TBS oil, when hot, add
\nGinger slices and let sizzle for 15 seconds, add
\nShrimp, fry until bottom is golden, turn over and pan fry other side to golden. Add
\nMinced garlic and white part of scallion, stir fry to add flavor, add
\n1 tsp rice wine, stir fry until alcohol evaporates. Add
\n1\/2 tsp oyster sauce
\n1 tsp soy sauce
\n1 tsp dark soy sauce
\n1\/4 tsp sugar, stir fry until mixed evenly. Mix and add
\nSlurry, mix and BTB until sauce thickens. Add
\nCooked vegetables
\nWhite part of scallion
\ncashews and stir.
\nServe.<\/p>\n","protected":false},"excerpt":{"rendered":"