Cooked in 10 Minutes [stir-fried Shrimp with Celery and Cashew Nuts], Sweet and Crispy, Delicious and Not Fat

Name: Cooked in 10 Minutes [stir-fried Shrimp with Celery and Cashew Nuts], Sweet and Crispy, Delicious and Not Fat
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 pieces celery; 20g Cashew nuts; 250g shrimp; 50g Fresh Lily; 1/2 root Red pepper; 2g ginger; 1/2 tsp Fresh vegetable powder; Some salt; 1 tsp Cooking Wine; 1/4 teaspoon White pepper; 1/2 tsp Sugar; 1 tablespoon Water starch

by Cai Cai Food Diary

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

This dish has always been a guest of Cantonese restaurants. If you go to a restaurant in Guangdong to attend a wedding, you will probably meet it at a banquet.

Celery is extremely tender, shrimps are extremely elastic, and nuts are extremely crispy. Even if they are fried together, they still maintain their perfect taste.

Cooked in 10 Minutes [stir-fried Shrimp with Celery and Cashew Nuts], Sweet and Crispy, Delicious and Not Fat

1. Wash the celery, trim off the ribs of the outer skin, then cut it from the middle, change the knife to obliquely cut into a diamond shape

· Miter cut is not only good-looking, but also easier to taste

Cooked in 10 Minutes [stir-fried Shrimp with Celery and Cashew Nuts], Sweet and Crispy, Delicious and Not Fat recipe

2. Slice red pepper, prawns, go to the back of the prawn thread

3. Add 1 teaspoon of cooking wine, 1/4 teaspoon white pepper, 1/2 teaspoon sugar to the shrimp, stir well and marinate for a while

4. Boil a pot of boiling water, boil the fresh lily in the pot, remove the water after about 30 seconds

5. Add a little more oil to the pot, add celery to blanch water, remove after about 1 minute

6. Heat up the pot, add a little oil to the pot, pour in the cashew nuts, stir-fry on a low heat until golden brown, then serve to cool

7. Heat the pan again, add some oil, add the ginger and sauté fragrant, then stir-fry the shrimp to change the color

8. Then add celery, lily, cashew, red pepper and stir fry evenly

Add 1/2 teaspoon of fresh vegetable powder, appropriate amount of salt to taste, and finally add 1 tablespoon of water starch to make a thin gorgon, stir-fry well, and then serve

· This dish is not suitable for frying for too long, otherwise it will lose its crisp taste

Tips:
The ingredients for this dish are simple. If you want to make the taste of a star hotel at home, there are some tips:

1. For celery to taste tender, peel it off and remove the stem. Many younger sisters are afraid to cut off the crude fiber, but they don't need it. Do more of this step to remove the stems, only the old fiber is removed, but it can be fried to the restaurant-level tenderness!

2. If cashew nuts want to be crunchy, fry them in advance and let them cool naturally. Using nuts as a dish is a common practice in Cantonese cuisine. It can not only supplement the nutrition of nuts, but also bring a unique aroma to the dishes, and its crispness also makes the taste richer.

I don’t use cashews for snacks. Instead, I stir-fry raw cashews and let them cool naturally. They are not only more crispy, and they don’t contain too much fat. If you don’t have cashews, you can use pine nuts, walnuts, almonds or even peanuts instead.

3. The wonderful thing is that any two ingredients of this dish can be combined again, such as stir-fried cashew nuts with celery, stir-fried shrimps with celery, stir-fried lilies with celery, shrimps with cashew nuts, shrimps with lily... Unlock 7 or 8 delicious home-cooked dishes!