4 stalks of celery, chopped
1 red bell pepper, chopped
2 tablespoons canola oil
2-inch piece of ginger, thinly sliced
2 scallions, sliced
1 pound shrimp, peeled and deveined
¾ cup roasted cashews
2 teaspoons low-sodium soy sauce
- Bring a medium pot of water to a boil, and have a medium bowl of ice water ready nearby. Once boiling, drop in the celery and red bell pepper and cook them for 30 seconds. Then immediately drain them and put them in a bowl of ice water to halt the cooking process.
- Heat a wok or large skillet over medium-high heat and then add the oil.
- Add the ginger and sautee for 15 seconds. Then carefully add the shrimp in a single layer.
- Add the scallions and begin to stir and sautee. Once the shrimp begins to turn pink, add the celery, red bell pepper, and cashews. Add the soy sauce and continue stirring until shrimp is completely cooked, just another minute or soy. Taste and adjust seasoning.
An Oldways recipe, courtesy of Kelly Toups
Total Fat: 20g
Saturated Fat: 3g
Total Sugar: 3g (Added Sugar: 0g)