2 Tbsp high quality canola oil, rice bran oil, or other high smoke point cooking oil
3 small chile peppers, halved (can sub a 1/8 teaspoon of red chili flakes)
4 cups celery, julienned
1-2 Tbsp soy sauce (to taste)
Heat the oils and chiles in a wok or frying pan over high heat for 90 seconds, or until the chiles become fragrant and the seeds sizzle.
Add the celery and stir-fry for 3 minutes. Add the soy sauce and stir-fry one more minute. Serve hot or at room temperature.