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)


Cut the celery stalks in thirds, or if they are very long, quarters, and then cut each of those pieces in half lengthwise and then cut into matchsticks.

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.