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De-string the celery sticks and cut them lengthways into 1cm strips. Finely chop the strips.
Bring some water to a boil and blanch the celery for about 30 seconds to 'break its rawness'. Drain well.
Heat the oil in a seasoned wok over a high flame. Add the minced meat and stir-fry until it is cooked and fragrant, pressing it with the back of your wok scoop or ladle to separate the strands.
Add the chilli bean paste and continue to stir until you can smell it and the oil has reddened.
Add the ginger and stir-fry for a few moments more to release its fragrance, then tip in all the celery.
Continue to stir-fry until the celery is piping hot, seasoning with a little soy sauce if you wish.
Finally, stir in the vinegar and serve.