Lily, Celery and Shrimp

Method

1. 01

   Step 1

   Wash the celery thoroughly and slice it diagonally into thick slices; peel and devein the shrimp, marinate them briefly in cooking wine; slice the ginger; remove the stems from the lily bulbs, wash them, and then separate the petals; mix the cornstarch with a small bowl of cold water to make a cornstarch slurry.

   

2. 02

   Step 2

   Toast macadamia nuts in a dry skillet over medium heat until fragrant, then remove and set aside.

   

3. 03

   Step 3

   Heat a wok to about 60% of its maximum temperature, add olive oil, and sauté the ginger slices until fragrant.

   

4. 04

   Step 4

   Heat the pan until it's 90% hot, then add the celery and stir-fry over high heat until it changes color.

   

5. 05

   Step 5

   Add the shrimp and continue to stir-fry over high heat until the shrimp turn slightly pink.

   

6. 06

   Step 6

   Add macadamia nuts and stir-fry over high heat until evenly mixed.

   

7. 07

   Step 7

   Add fresh lily bulbs and continue stir-frying over high heat for about two minutes. Finally, add cornstarch slurry, oyster sauce, and salt, stir-fry evenly until the ingredients are coated with a thin sauce, then remove from heat and serve.