Ginger Shrimp Stir-Fry

As always with a stir-fry, have all your ingredients ready and prepped before you start to cook.

2 teaspoons peanut oil, or other flavorless vegetable oil

1/2 onion, thinly sliced
4 stalks celery, sliced on the diagonal
1 small can bamboo shoots, rinsed and drained
2-inch piece ginger, peeled and minced

2 pounds raw, peeled shrimp

A drizzle of each of the following:
sherry
sesame oil
chili oil (if you aren't into spicy stuff, go light on this, but it does add an important flavor)
agave nectar (or honey)
soy sauce or tamari (I use wheat-free tamari)

kosher salt

Heat the oil in a big saute pan or wok until it is very hot. Add the onion, celery, bamboo shoots, and ginger. Stir-fry for a couple of minutes, being sure to scrape the ginger up from the bottom of the pan so it doesn't burn. Add the shrimp and stir-fry for a couple more minutes. Remove from heat long enough to drizzle in the sherry, sesame oil, chili oil, agave nectar, and soy sauce. Return to heat and continue to stir-fry until shrimp is cooked (should only be another minute or two). Do not overcook the shrimp or they'll be rubbery instead of tender! Sprinkle in a good pinch or two of kosher salt, give it another stir, and serve immediately.

I like to serve this with steamed broccoli. If you peel your shrimp earlier in the day or the night before, this is pretty quick to make.