2 tbsp canola oil or light sesame oil
3 dried chili peppers, broken in half
4 cups of julienned celery
1-2 tbsp soy sauce
Heat the oils and chilies in a wok over a high heat for 90 seconds, or until the chilies become fragrant and the seeds sizzle.
Add the celery and stir-fry for three minutes.
Add the soy sauce and stir-fry for one more minute. Serve