Ingredients
1 cup chicken stock
4 ribs of celery
1Tbsp of canola oil
2 scallions
1 pound of shrimp deveined and shelled
1/2 cup of salted cashews
1 1/2 Tbsp of liquid ginger in a tube
2 cloves minced garlic
2 cups of squash
Preparation
Chop celery, squash, scallions, and mince garlic and set aside. Braise celery in chicken stock then add squash until fork tender and set aside. Then saute scallions and garlic in canola oil and salted cashews until see through. Then add shrimp and ginger and stock and veggies and cook for about 10 minutes.
