Chinese Entree
SHRIMP CASHEW STIR FRY
INGREDIENTS
2 celery stalks
3 dry red chiles or Thai chiles
3 scallions or green onions
3 tablespoons vegetable oil
1½ tablespoons light soy sauce or soy sauce
½ teaspoon sugar
1 pound shrimp, pealed, deveined, 31-40 count
⅔ cup roasted cashews*
¼ cup water chestnuts, sliced
* = Roast plain cashews with 2 teaspoons vegetable oil in pan or air fryer, if you can’t find roasted cashews.
Serves 4. Takes 40 minutes.
PREPARATION
Dice celery,. Add enough water to cover celery to small pot. Bring water to boil using high heat. Add celery. Boil celery for 30 seconds. Drain and set aside.
Dice chiles, and scallions. Add vegetable oil to large pot. Heat at medium-high heat until a bit of scallion starts to dance. Add scallion, light soy sauce, and sugar. Sauté at medium-high heat for 2 minutes. Stir frequently.
Reduce heat to medium. Add shrimp, cashews, chile, and water chestnuts. and sauté for 3 minutes or until shrimp turns pink or orange. Stir frequently. Add celery. Simmer for 2 minutes. Stir frequently.
TIDBITS
1) I wrote this recipe assuming a person would be reading it, that a person would be making this dish come to life.
2) But there’s absolutely nothing in the recipe referring to a human chef.
3) There’s even no mention of the cook needing an opposable thumbs. So, if you’re quite the clever sheep, clever enough to read recipes in English, then go for it.
4) The title could also be interpreted as telling a shrimp to stir fry a cashew.
5) Or perhaps this stir fry is meant for a chef named Shrimp Cashew and no one else.
– Paul De Lancey, The Comic Chef, Ph.D.
My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.
Paul De Lancey's Blog 