Cashew Shrimp Stir Fry

Steps

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1. 1
   Prepare all ingredients: mince three cloves of garlic, slice three pieces of ginger, cut three green onions into 2-inch sections and separate the stems from the leafy parts. Cut celery and zucchini into bite-size pieces.
   ▶ ≈0:22
2. 2
   Marinate the shrimp: toss peeled shrimp with salt, sugar, white pepper powder, cornstarch, rice wine, and sesame oil until evenly coated.
   ▶ ≈1:06
3. 3
   Prepare the cashews and cornstarch mixture: mix cooled unsalted chicken broth (or water) with cornstarch, stirring until all the cornstarch is fully dissolved.
   ▶ ≈1:35
4. 4
   Stir-fry the vegetables: heat oil in a hot pan over medium-high heat, season with a bit of sugar and salt, then quickly add celery and zucchini. Stir-fry for about 30 seconds, add a touch of rice wine, toss until the steam disappears, then transfer to a plate.
   ▶ ≈2:03
5. 5
   Pan-fry the shrimp: add more oil to the pan if needed, briefly sizzle the ginger slices, spread out the shrimp and pan-fry until the bottom is golden, then flip and cook the other side until golden as well.
   ▶ ≈2:45
6. 6
   Season the shrimp: add minced garlic and the white parts of the green onion, stir-fry briefly to release their flavor, then add rice wine and stir until the alcohol evaporates. Season with oyster sauce, soy sauce, dark soy sauce, and a touch of sugar, stirring until the shrimp has a uniform color.
   ▶ ≈3:05
7. 7
   Thicken the sauce: stir the cornstarch mixture before adding it to the pan, mix evenly with the shrimp, and bring to a boil until the liquid thickens into a sauce.
   ▶ ≈3:45
8. 8
   Final step: add the cooked vegetables and the leafy parts of the green onion back to the pan, mix well, then add the roasted cashews and toss gently to combine.
   ▶ ≈4:00