Stir-Fried Celery in Meat Sauce

Preparation

1. Step 1

   Using a peeler, remove the strings from the outer layer of the celery stalks. Trim the leaves, then slice the stalks into ¼ -by-1½ -inch sticks. (You should have about 4 cups.)

2. Step 2

   In a small bowl, combine the soy sauce, chili sauce, sherry and sugar.

3. Step 3

   Heat a wok or a large, heavy skillet fitted with a lid over high heat. Add 2 tablespoons of the oil. Add the celery and stir a few times; then add the salt and cook for 1 minute. Transfer the celery to a dish; clean and dry the wok.

4. Step 4

   Reheat the pan and add the remaining 2 tablespoons of oil. After about 30 seconds, add the garlic clove, flipping a few times; then add the ginger and the pork, stirring to break up the lumps. Stir in the soy-sauce mixture. Return the celery to the pan and toss. Add the chicken stock, cover and reduce the heat to medium-low. Steam to reduce the liquid, about 2 minutes.

5. Step 5

   Remove the lid, increase the heat to high and stir until the liquid has evaporated. Add the sesame oil and toss well. Discard the garlic clove.