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Cashew Shrimp


1 1/2 pounds medium shrimp, peeled and deveined Kosher salt and freshly ground pepper
1 tablespoon cornstarch
2 tablespoons oyster sauce
2 tablespoons safflower oil
4 celery stalks, cut on a sharp bias 1/4 inch thick (2 1/2 cups), plus celery leaves for serving
1 teaspoon finely grated garlic (from 2 cloves)
1 tablespoon finely grated ginger (from a 2-inch piece)
Pinch of red-pepper flakes, plus more for serving
1/2 cup roasted cashews
Steamed white rice, for serving



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