1½ pounds medium or large shrimp,
peeled and deveined

Kosher salt and freshly ground pepper

1 Tbsp cornstarch

2 Tbsp oyster sauce
(such as Lee Kum Kee)

2 Tbsp canola oil

4 celery stalks, cut on a bias
¼-inch thick (2½ cups)

1 tsp finely grated garlic
(from 2 cloves)

1 Tbsp finely grated ginger
(from a 2-inch piece)

Pinch of red pepper flakes,
plus more for serving

½ cup roasted cashews

Steamed rice, for serving

Pat shrimp dry with paper towels. Toss with ½ tsp salt and ¼ tsp pepper. In a small bowl, whisk together cornstarch, oyster sauce, and ¾ cup water.

Heat a large skillet over high heat. Swirl in oil, then add shrimp in a single layer. Cook, undisturbed for 1 minute. Continue to cook, stirring occasionally, until almost cooked through, 1-2 minutes more. Add celery, garlic, ginger, and red pepper flakes. Cook, still stirring another minute. Add cornstarch mixture; stir until sauce thickens and coats shrimp and vegetables, about 1 minute more. Stir in cashews. Serve over rice, topped with more red pepper flakes. (Serves 4.)