Cashew Shrimp (腰果虾仁)

4 standard portions

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Ingredients

• 1 lb shrimp (, peeled and deveined)
• 2 teaspoons Shaoxing wine
• 1/4 teaspoon salt
• 2 teaspoons cornstarch
• 1/2 cup chicken stock
• 1 tablespoon oyster sauce
• 1 teaspoon light soy sauce
• 1 teaspoon sugar
• 2 teaspoons cornstarch
• 1/2 teaspoon chicken bouillon powder
• 1/8 teaspoon white pepper
• 1/2 cup unsalted cashews (, roasted (*Footnote 1))
• 2 tablespoons peanut oil ((or vegetable oil))
• 2 teaspoons ginger (, minced)
• 1 clove garlic (, minced)
• 2 green onions (, sliced)
• 2 stalk celery (, diced on the bias into 1/2” pieces)
• 1/2 red pepper (, sliced)

Method

1. Combine shrimp, Shaoxing wine, salt, and cornstarch in a medium-sized bowl. Mix well so the shrimp are evenly coated with a thin slurry.
2. Mix all the sauce ingredients together in a small bowl.
3. Add 1 tablespoon of oil in a large skillet and heat over medium-high heat until shimmering. Spread the shrimp with minimal overlap. Let cook until the bottom side is light golden, 1 minute or so. Turn to the other side and cook until light golden. Stir a few times until all surfaces turn white. Transfer to a big plate.
4. Pour in the remaining 1 tablespoon oil, garlic, ginger, and green onion. Stir a few times to release the fragrance.
5. Add the celery. Stir and cook for 1 minute. Add the pepper and cook for another minute.
6. Add back the cooked shrimp. Stir the sauce again to dissolve the cornstarch completely. Pour into the pan. Quickly stir a few times until the sauce thickens.
7. Add the cashews, quickly give it a stir and immediately transfer everything to a plate. Serve hot as a main dish.