13
Food Network
spicy shrimp, celery and
cashew stir-fry
1 tablespoon soy sauce
1 tablespoon dark sesame oil
1 tablespoon Shao Hsing wine or
pale dry sherry
1" piece peeled fresh ginger
3 cloves garlic
1
/
2
to 1 teaspoon crushed red pepper flakes
2 tablespoons vegetable oil
4 ribs celery, thinly sliced (about 3 cups)
3
/
4
cup (4 ounces) roasted salted cashews
3
/
4
teaspoon kosher salt
1 pound peeled and cleaned medium shrimp
3 scallions, thinly sliced (white and
green separated)
1. Mix soy sauce, sesame oil and wine in a medium
bowl and set aside. Using S-blade, chop ginger,
garlic and red pepper flakes in a mini processor.
Set aside.
2. Using slicer/shredder disk, slice celery. Set aside.
3. Heat a large skillet or wok over high heat until very
hot, about 2 minutes. Add 1 tablespoon of oil; add
celery and cashews. Season with
1
/
4
teaspoon
salt and stir-fry until celery turns green. Transfer
mixture to a plate.
4. Add remaining oil, shrimp and remaining
1
/
2
teaspoon salt; stir-fry until shrimp curl, about
2 minutes. Add ginger-garlic mixture and scallion
whites, and stir-fry until fragrant, 1 minute. Return
celery to pan with most of the scallion greens
and soy sauce mixture. Stir-fry to blend flavors,
1 minute. Transfer to a platter and garnish with
scallion greens. Serve.
Makes 4 servings.
This chutney is great with grilled shrimp, chicken,
or lamb, and super as a spread for sandwiches,
rice crackers, or crispy Indian papadum.
1" piece peeled fresh ginger
3 scallions (white and green parts),
cut into 1-2" pieces
1 cup fresh mint (leaves and some stems)
1 cup fresh cilantro (leaves and some stems)
1
/
4
cup plain yogurt
1 jalapeño, stemmed and cut into smaller,
even
pieces (keep seeds for more heat)
1 tablespoon freshly-squeezed lime juice
1
/
2
teaspoon kosher salt
1 to 2 tablespoons water (optional)
1. Using S-blade, finely chop ginger in mini processor.
2. Add scallions, yogurt, jalapeño, lime juice and salt.
Pulse until scallions and jalapeño are finely chopped
and mixture is combined.
3. Add mint and chop.
4. Finally, add cilantro and process to a textured
paste similar in consistency to pesto, adding water
to adjust the consistency, if desired. Serve.
Makes ¾ cup.
fresh green chutney
